Ingredients
1½lbschicken breasts,boneless, skinless, cut into 1 inch pieces
2cupsfresh green beans,trimmed
1sweet potato,cut into 1 inch cubes
1red bell pepper,cut into 1 inch cubes
½mediumonion,cut into 1 inch cubes
3clovesgarlic,minced
1tbspfresh ginger,minced
¾cupchicken broth
2tbspcurry powder
2tspkosher salt
1tspcumin
1tspground turmeric
½tspcayenne pepper
1cancoconut milk,(15 oz), full fat
¼cupcashew butter
½cupraw cashews,chopped, optional
¼cupfresh cilantro,chopped, optional
Preparation
Combine chicken, green beans, sweet potato, bell pepper, onion, garlic, and ginger in a slow cooker.
Stir together chicken broth, curry powder, kosher salt, cumin, turmeric, and cayenne pepper in a small bowl. Pour into slow cooker and stir into chicken and vegetables. Cover slow cooker.
Cook on Low for 6 hours until chicken is cooked through and vegetables are fork tender.
Whisk together coconut milk and cashew butter in a bowl until all the lumps are gone. Add to slow cooker and continue cooking for 1 more hour. Garnish with chopped cashews and cilantro.
