Cashew chicken curry from the slow cooker

Ingredients for 6 servings:

• 500 g chicken breast fillet(s)
• 2 large carrots
• 1 large onion(s), red
• 200 g cashew nuts, salted and roasted
• 250 ml coconut milk, reduced fat to 12%, e.g. BambooGarden
• ½ tbsp red curry paste
• 2 stalks of lemongrass
• 1 piece(s) ginger, approx. 5 x 5 cm
• 1 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tsp turmeric
• some salt and pepper
• ½ lemon(s), juice and grated zest
• 2 tbsp raisins

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 30 minutes

prepared without adding additional fat

Dice the carrots and onion and roast them in a non-stick pan without adding any fat. Meanwhile, cut the chicken breast fillet into bite-sized cubes. Add the vegetables to the 3.5-liter slow cooker. Briefly roast the chicken in the same pan without adding any fat and add it to the vegetables. Pound the lemongrass with a meat tenderizer until soft, then chop very finely. Peel the ginger and grate it on a hard cheese grater using the fine side. Finely chop the cashews in a freezer bag. Mix the coconut milk with all the other ingredients, add the cashews, lemongrass, and ginger, season with salt and pepper, and pour over the meat and vegetables in the slow cooker. Cook on low for 3-5 hours. Serve with basmati rice.