March 9, 2015
4 hrs 10 mins
1kg chick breasts
1 large onion diced
1 can light coconut milk
3/4 cup cashews
2 tbs tomato paste
1 tbls minced garlic
2 tsp soy sauce
1/2 tsp garlic powder
1 tsp tumeric
1/2 tsp worcestershire sauce
Tobasco to taste
1Cut chicken in small pieces and place in slow cooker with onions,season well with salt and pepper.
2Add remaining ingredients to a blender and blend until smooth.
3Pour over chicken and cook on low 4-5 hours or high for 2-3hrs.
4Add a few more cashews at the end for a bit of crunch.
Submitted by Lynda Eagleson
April 26, 2020
This was amazing, a huge hit with all the family
December 5, 2018
Really enjoyed this, and kids loved it too. Used diced peeled potato as didn’t have enough chicken, and would do that again. Browned chicken/onion first. Added 2 tsp curry powder. Next time will roast some veggies to stir through for adults (kids like veggies raw on the side).
June 7, 2017
I made this but used the “super savers” cookbook version. Lovely! Very very mild though, I would definitely add some curry powder or chilli of some description next time (I am not at all good with spicy food but felt this needed just a little ‘something’). All in all, it was really good and I will definitely make it again.
I added chopped carrots at the start and then about 30 minutes before the end I added chopped broccoli and cauliflower and a generous amount of baby spinach leaves and served over rice.
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