Slow Cooker Cashew Chicken Curry - cooking recipe

Ingredients

500 g chicken breasts, cubed
1/2 cup diced onion
1/2 cup carrot, finely chopped
400 ml light coconut milk
3/4 cup raw cashews (100g)
2 tablespoons tomato paste
1 tablespoon Thai red curry paste
1 teaspoon minced lemongrass (optional)
1 lime, juice of
2 garlic cloves
2 2 teaspoons gluten free soy sauce or 2 teaspoons liquid, aminos
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon turmeric

Preparation

Cut the chicken into small pieces and place the onions, carrots, and chicken in the slow cooker. Season well with salt and pepper.
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.
Serve over rice or quinoa, and garnish with cilantro, coconut, and cashews!