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.

Ingredients

• 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

Directions

• 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!