1Add chicken pieces, red capsicum, potatoes, and onions to the slow cooker.
2In a medium bowl whisk together chicken stock, curry powder, cumin, salt, and chilli, brown sugar and garlic. Pour mixture into slow cooker and stir to coat chicken and veggies. Cover and cook on high for 2-3 hours or on low 4-5 hours.
3about 10-15 minutes before serving, stir in coconut milk. Stir just before serving and top with cashews and freshly chopped coriander.
1If you prefer a little bit thicker curry (like I do) whisk together 3 tablespoons cold water and 2 tablespoons corn starch. Stir into slow cooker about 30-45 minutes before serving and cook on high until ready to serve.