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Tuesday, June 13, 2017

Slow Cooker, Slow Lane, Fast Meals

Janet Groene's 
Slow Cooker Cashew Chicken

      Play the day away while this exotic, flavorful curry cooks carefree in the slow cooker. 
Leftovers are even better the second day and are easily warmed up in the microwave. This can also be frozen in smaller batches. 
     Choose your curry powder  carefully, or make your own by combining spices. Serious cooks create their own blends fresh each time from freshly ground spices. Commercial curries in the supermarket range from mild to fiery, so find a favorite and stay with it.   

1 pound boneless, skinless chicken (white or dark)
2 teaspoons cornstarch
1/2 teaspoon each salt, pepper 

2 cups cashew milk
2 tablespoons curry powder 
2 cups matchstick carrots
Large onion, cut up
2 teaspoons minced garlic
15-ounce can garbanzo beans, drained and rinsed
2 cups cooked rice
Broken cashews
    Spray the slow cooker insert with nonstick spray.  Cut chicken in small bite size and shake in a bag with the cornstarch, salt and pepper. Set aside.   Put cashew milk in the cooker and whisk in curry powder. Add  chicken and vegetables. Cook 6 hours on Low or 3 hours on High. Stir in garbanzos and  cooked rice. Cook another 15-20 minutes on High to heat through. 
     Spoon onto plates and sprinkle with broken cashews. Serves 4-6. 
Alternate method: Cook rice separately and spoon the mixture over it. 

See more of Janet Groene's shortcut recipes at

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