Slow-Cooked Cashew and Coconut Chicken Vindaloo

Completely non – traditional.   It is the sort of thing one might cook when one does not have all one’s ingredients and implements to hand.  But it tastes good!

  • 3 plump chicken breasts, cut into 3cm cubes
  • 1/2 jar of Patak’s Vindaloo paste
  • 2 Tbsp tomato paste
  • 2 tsp crushed garlic
  • 1 large onion finely chopped
  • 1 pod of chicken stock concentrate
  • a squirt of lemon juice
  • 1/2 can of coconut cream
  • 1/2 cup of water
  • 1 cup cashew nuts
  • 1/2 cup shredded coconut


It’s pretty simple really; put it all in the slow cooker, and cook it. You could brown the meat and onions first, but this time, I didn’t.

Serves six with rice.  Plenty to share and to freeze for a quick microwave meal later. I needed roti to go with it.


You can probably tell I don’t have my rice cooker with me either.


About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in chicken, coconut, Con-fusion cooking, curry, fusion, Indian, Party Food, Rice, slow cooker, spices and tagged . Bookmark the permalink.

One Response to Slow-Cooked Cashew and Coconut Chicken Vindaloo

  1. Pilgrim33 says:

    Looks tryable.

please comment

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