Submitted by Nikkie Cowley
Curried Cashew Chicken
Serving: 6
Ingredients
- 1kg Skinless Thigh Fillets - diced
- 1 Med Spanish Onion
- 1 Sachet of Curried Sausages Mix Or use curried powder
- 2 Tbsp of Tomato paste
- 150g Cashew Nuts
- 150 to 200ml Natural Greek Yogurt
- 300ml hot water
- Olive oil
- 1 Tbsp Minced Garlic
- Slightly steamed, chopped green beans
Instructions
- Lightly brown the onion and garlic in a dash of olive oil
- Add diced chicken, cook till brown
- Add to slow cooker ( you can skip the previous step if you prefer and just put it raw into the slow cooker. I used the multi cooker which switches from a fry pan to a slow cooker so always brown the meat first)
- Add curry sachet or curry powder
- Add 300ml of warm water, stir
- Add tomato paste, stir
- Add lightly steamed green beans
- Cover with the slow cooker lid and cook on approx low for 4 hours or high for 2/2.5
- In the last half an hour add the cashew nuts
- 15 minutes prior to serving stir in a pot of Greek yogurt
- I used natural Greek yogurt with a touch of honey in it - plain is fine
- We either serve this with fettuccine or rice
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