Chicken, Cashew and Carrot Curry - Chef Recipe by Ross Dobson

Ingredients

Chicken and cashews make such a lovely couple. And here the combination makes for a perfect no-fuss, high-impact curry, as everything is done in the slow cooker, with no paste-making or frying required.

6 chicken thigh fillets
2 carrots, thickly sliced
165mL can light coconut milk
2 brown onions, thinly sliced
2 cloves garlic, finely chopped
1 Tbs finely chopped ginger
1 large red chilli, finely chopped
1 Tbs ground coriander
2 tsp fennel seeds
1/2 tsp ground turmeric
1 tsp fine sea salt
1/2 cup (80g) roasted cashews, plus a small handful extra
Handful roughly chopped coriander

Method

Trim off all the fat from the chicken and discard. Cut each thigh in half, then refrigerate until needed.

Heat your slow cooker to high.

Combine the carrots, coconut milk, onions, garlic, ginger, chilli, ground coriander, fennel seeds, turmeric and salt in the bowl of the slow cooker. Cover and cook for 3 hours, stirring every hour.

Working quickly to avoid losing too much heat, add the chicken and cashews. Cover and cook for 2 hours, until the chicken is cooked through and the carrots are tender.

Stir in the chopped coriander and scatter with the extra cashews.

Credits: Images and Text from The Healthy Slow Cooker by Ross Dobson, Photography by Jeremy Simons, styling by Vanessa Austin. Murdoch Books RRP $35.00.

Photo Credits: Jeremy Simons.