Slow Cooker Coconut Curry Cashew Chicken
Tender chicken simmered in creamy coconut curry sauce with cashews, potatoes, and fresh vegetables. This hands-off slow cooker version combines aromatic spices, toasted cashew creaminess, and bright cilantro-lime finish. Perfect for weeknight dinners when you need minimal active cooking. The cashew-coconut base creates richness without heavy cream, making it naturally dairy-free and deeply satisfying.
Ingredients
- 4 chicken breasts, cut into bite-size pieces
- 1 onion, finely chopped
- 1 tablespoon vegetable oil
- 1 teaspoon ginger paste or fresh ginger, minced
- 2 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 green chili peppers, whole
- 1 red bell pepper, sliced
- 1 cup green beans, whole
- ½ cup cashews, unsalted raw, plus extra for serving
- 1 cup baby potatoes, cut into halves
- 1 can coconut milk
- ½ cup chicken stock
- 2 tablespoons curry pastegaram masala0.5:1spice blend
milder, less complex
- lime juice, squeeze(optional)
- cilantro, chopped, for garnish(optional)
Instructions
- 1
Heat oil in skillet over medium heat. Sauté onions until softened, about 5 minutes.
- 2
Add garlic and chilies, stir for 1 minute until fragrant.
- 3
Transfer chicken to slow cooker. Add sautéed onion mixture and stir.
- 4
Blend coconut milk, tomato paste, curry paste, chicken stock, and cashews until smooth.
- 5
Pour blended mixture over chicken and stir well. Cover and cook on low 8 hours or high 4 hours.
- 6
Two hours before finish, add potatoes, green beans, and bell pepper. Stir to combine.
- 7
Finish with chopped cashews, cilantro, and lime juice. Serve over rice.
Tips
Blend cashews with liquid to create silky sauce that thickens naturally without cream or cornstarch.
Add vegetables mid-cook so they stay tender-crisp rather than mushy after long cooking.
Toast extra cashews before serving for textural contrast and richer nutty flavor.
Good to Know
Refrigerate in airtight container up to 4 days. Freezes well up to 3 months; thaw overnight before reheating.
Prepare sautéed aromatics, blended sauce, and cut vegetables the night before. Assemble in slow cooker in morning.
Serve over jasmine or basmati rice. Accompaniments: lime wedges, extra cilantro, sliced green onions, steamed bok choy.
Common Mistakes
Skip blending cashews to avoid gritty texture and uneven distribution of thickening agents.
Don't add vegetables at start to avoid mushy potatoes and beans after 8 hours of cooking.
Stir after adding vegetables to prevent uneven cooking in bottom of cooker.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I use canned chicken instead of fresh?
Yes. Reduce cooking time to 2 hours on low or 1 hour on high since canned chicken is pre-cooked. Add it in the last 30 minutes to prevent overcooking and maintain texture.
What if my sauce is too thin?
Blend more soaked raw cashews with a splash of stock and stir into hot curry during last hour. Alternatively, mix cornstarch with water and stir in. Simmer 10 minutes until thickened.
How long can I keep leftovers and can I freeze?
Refrigerate up to 4 days in sealed container. Freezes up to 3 months. Thaw overnight in fridge. Reheat gently on stovetop over low heat, stirring occasionally. Add splash of water if sauce thickens too much.