Slowcooker Chicken with Cashew Milk and Spices


This recipe is a fan favorite! It was inspired by a korma dish my children love to get from our local Indian restaurant. In an effort to duplicate those flavors at home, this is a new take on the korma but it’s gluten-, dairy- and nightshade-free (which is great for those following an anti-inflammatory diet). Like korma, it’s warming and flavorful but not spicy so it is super kid-friendly. Turmeric and ginger add to the layers of flavor and the anti-inflammatory quality.


  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped finely
  • 2 cloves garlic, minced
  • about 2 pounds of organic chicken breast cut into 1-inch pieces or strips
  • sea salt or real salt
  • 1 cup of cashews soaked for at least 4 hours, but as long as overnight
  • 1 cup fresh water
  • 2 bayleaves
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 tablespoon ground coriander
  • 2-inch piece of fresh ginger root, peeled and grated
  • 4 cups of chicken broth
  • generous handful of fresh cilantro, chopped



  • Soak cashews in water for at least 4 hours or overnight
  • In a large pan, over medium heat, warm olive oil until shimmering
  • Add onion and garlic and sauté until fragrant, about 3 minutes
  • Add bayleaves, cinnamon, cumin, turmeric, coriander and ginger root and sauté until spices evenly coat the chopped onion and garlic, about 3 minutes
  • Stir in the broth and deglaze pan, and bring the mixture to a boil
  • Add raw chicken to your slow cooker and season with salt
  • After the spice/onion/garlic mixture has come to a boil, remove from heat and transfer it into the slow cooker, pouring over the chicken until chicken is all covered
  • Set slow cooker to high for 3 hours or low for 6 hours (low setting is preferred)
  • Rinse soaked cashews and add them to your blender with 1 cup of fresh water, blend until finely puréed to the consistency of buttermilk.
  • Add cashew milk to the slow cooker about 30 minutes before chicken is done
  • Stir gently to combine cashew milk with the chicken
  • Remove bayleaves
  • Garnish with cilantro
  • Serve alone or over a starch like sweet potatoes or cauliflower rice, with a green vegetable on the side, and enjoy!

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