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.

IMG_3757IMG_3758

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

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About Alan

Alone in a sea of spinifex.
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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