SLOW COOKER CHICKEN KORMA WITH COCONUT MILK

Ingredients

•  2 lbs raw chicken breast cut into bite sized pieces
•  3/4 cup raw cashews soaked in hot water at least 30 minutes
•  1.5 cups chicken broth
•  2 tbsp tomato paste
•  3 tsp chopped fresh ginger
•  2 tsp raw honey*
•  2 tsp garam masala
•  1 tsp ground cumin
•  1 tsp turmeric
•  1 tsp cinnamon
•  1 tsp salt
•  1 tsp crushed red pepper optional
•  1 can full fat coconut milk divided
•  1/2 med yellow onion diced
•  2 cloves garlic minced
•  1/2 cup raisins optional
•  1/4 cup fresh cilantro for garnish
•  1/3 cup sliced or chopped almonds optional

Instructions

1. Salt and pepper your chicken breast and place at the bottom of your slow cooker.
2. Now make your korma sauce: add drained cashews, chicken broth, tomato paste, ginger, honey, garam masala, cumin, turmeric, cinnamon, crushed red pepper (if using) and salt to a high powered blender. Poke a hole in the top of your coconut milk (the hard cream part), and pour the watery part of the coconut milk into your blender with the other ingredients. Save the coconut cream for later use. Blend until smooth, allowing the cashews to create a creamy paste. Add more broth if your sauce is too thick.
3. Pour sauce on top of the chicken. Top with onion and garlic. Set your slow cooker to low and cook for 4-6 hours (depending on your slow cooker).
4. Stir in the coconut cream, add salt to taste and raisins (if using). Serve over cauliflower rice, or basmati rice. Top with cilantro and almonds (if using).