Slow-Cooker Cashew Chicken Curry
I found this delicious recipe on Epicurious.com and modified it so that it could stew in the slow-cooker. It came out tender and saucy and delicious! If you like it less spicy, reduce the amount of cayenne pepper.
Layer ingredients in the slow-cooker in this order: butter, onions, garlic, chicken, tomatoes. Cover and cook on low for 7-9 hours.
One hour before serving, add the following ingredients: ginger, curry powder, salt, cumin, cayenne, yogurt, cashews, chickpeas, cornstarch.
Give it a good stir and cook another hour on Low.
Serve with rice (we like basmati rice with this dish), garnish with chopped cilantro, and offer a side of yogurt mixed with a bit of lemon juice.
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