Why recepie famous for?
That Coconut Cashew Chicken I featured yesterday with that crappy photo. Now I’m ready to share! This is a good one people, pit in, bookmark it, MAKE IT! You’ll be licking the sauce off the plate when you’re done, yup it’s one of those. It was so creamy, you’d think I dumped a gallon of heavy cream in here. Want to know the kicker? It’s actually pretty healthy for you. AND it’s easy. Like seriously easy.
Ingredients
1.5lb boneless chicken breasts1 Large onion (diced)
14oz light coconut milk (canned, unsweetened)
3/4 cups raw unsalted cashews
2 tablespoons tomato paste
1 tablespoon minced garlic
2 teaspoons low sodium soy sauce
1/2 teaspoon garlic powder
1 teaspoon turmeric
1/2 teaspoon worcestershire sauce
1/2 teaspoon onion powder
tabasco (to taste)
Optional
1 teaspoon fish sauce
Instructions
1. Cut the chicken into small pieces and place the onions & chicken in the slow cooker. Season well with salt & pepper.2. Add the remaining ingredients to a blender and blend until smooth. Pour over the chicken in the slow cooker and
cook on low for 6-8 hours or high for 3-4 hours.
3. Serve over your favorite grain and garnish with toasted cashews & coconut
leave comments