Summary

Ingredients

• 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
• 0.5 tablespoon ½ curry paste, red
• 2 stalks lemongrass
• 1 piece (s) ginger, approx. 5 x 5 cm
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce
• 1 teaspoon turmeric
• some salt and pepper
• 0.5 ½ lemon (s), juice and grated zest it
• 2 tablespoon raisins

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Instructions

1. Cut the carrots and onions into cubes and roast them in a non-stick pan without adding any fat. Meanwhile, cut the chicken breast fillet into bite-sized cubes.
2. Put the vegetables in the 3.5 liter slow cooker. Now briefly roast the chicken in the same pan, also without fat, and place on the vegetables.
3. Beat the lemongrass soft with the meat tenderizer and then chop it very finely. Peel the ginger and grate on the kitchen grater with the fine side for hard cheese. Beat the cashews in a freezer bag.
4. 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.
5. Basmati rice goes well with it.