I have been meaning to post this recipe for awhile now but for some reason I never got around to finishing it. Maybe because when it comes to chicken and curry I simply think it is a match made in heaven and there is nothing else left to say … except for:
In my hunt for inspiration for dinner I came across the LMF Cookbook’s recipe: Slow Cooker Coconut Curry Cashew Chicken so I decided to make a low carb version. And I got to use my slow cooker too – that is always a big plus.
Unfortunately it is one of those meals that does not photograph well, but there is nothing wrong with the taste. And the chicken is soooo moist!
Cook for 4-5 hours on low heat or 2-3 hours on high heat
4 chicken breasts
1 medium onion
500ml (5dl) chicken broth
3 large tbsp curry powder
1 tsp cumin
1 tsp chili powder
1 can of creamed coconut
1 red pepper
one large handful of cashew nuts
Chop the onion and cut the chicken into large pieces. Transfer both to the slow cooker. Add all of the spices and the chicken broth and stir. Put on the lid and leave to cook on either low or high heat, please see above.
While the curry is cooking cut the cauliflower into florets. Put them into a food processor and pulse into it resembles couscous. Cut the peppers into strips and add both to the chicken 30 minutes before serving. 10-15 minutes before serving stir in the can of creamed coconut. If you want the sauce to be thicker you can stir in a bit a pofiber (or other potato fiber product).
Just before serving in a pan toast the cashew nuts until golden brown in a bit of oil.
Transfer the curry to a bowl lined with spinach leaves and top with the cashews.