Coconut, chicken, and cashews combine with curry spice and sweet mangoes to make an aromatic stew that is sure to become a family favourite. Consider serving this stew for dinner with whole grain naan bread and a green salad to round out the meal.
1 – 14 oz (398 mL) can coconut milk
1/2 cup (125 mL) low-sodium or homemade chicken stock
1/4 cup (60 mL) cashew butter
2 Tbsp (30 mL) freshly grated ginger
2 Tbsp (30 mL) mild yellow curry paste
3 garlic cloves, minced
1 red pepper, seeded and cut into 1/2 in (1.25 cm) pieces
3 cups (750 mL) rutabaga, peeled and cut into 3/4 in (2 cm) pieces
1 1/2 lb (750 g) boneless, skinless organic chicken breasts or thighs, cut into 3/4 in (2 cm) pieces
2 Tbsp (30 mL) cornstarch
2 mangoes, peeled and cut into 1/2 in (1.25 cm) pieces
2 Tbsp (30 mL) lime juice
1/3 cup (80 mL) roughly chopped fresh cilantro leaves
1/2 cup (125 mL) roughly chopped toasted cashews, for garnish
In 4 quart (3.8 L) to 6 quart (5.7 L) slow cooker, whisk together coconut milk, chicken stock, cashew butter, ginger, curry paste, and garlic until well combined. Stir in red pepper, rutabaga, and chicken. Cover slow cooker with lid and cook on low for 7 to 8 hours.
Whisk together cornstarch with 2 Tbsp (30 mL) water before stirring into curry mixture along with mango pieces. Continue cooking for another hour.
Just before serving, stir lime juice into stew. Divide among serving bowls and garnish with cilantro and chopped cashews.