Slow Cooker Cashew Chicken Curry (gluten & dairy free!)
Prep time
Cook time
Total time
Serves: 6
  • 20 oz boneless skinless chicken breasts
  • ½ cup diced onion
  • ½ cup diced carrots
  • 14oz light coconut milk
  • ¾ cup raw cashews (100g)
  • 2 tablespoons tomato paste
  • 1 tablespoon red Thai curry paste
  • 1 teaspoon minced lemongrass (optional)
  • juice of 1 lime
  • 2 garlic cloves
  • 2 teaspoons low sodium soy sauce OR gluten free soy sauce OR liquid aminos
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon turmeric
  1. Cut the chicken into small pieces and place the onions, carrots, and chicken in the slow cooker. Season well with salt and pepper.
  2. Add the remaining ingredients to a blender and blend until smooth. Pour over the chicken in the slow cooker and cook on high for 3 hours, stirring once or twice.
  3. Serve over rice or quinoa, and garnish with cilantro, coconut, and cashews!
  4. Enjoy!
Nutritional Information
Serving size: ½ cup Calories: 233 kcal Fat: 12g Carbohydrates: 7g Sugar: 2g Fiber: 2g Protein: 21g
Recipe by Nutrition in the Kitch at