Slow Cooker Curry Cashew-Coconut Chicken with Ginger-Cilantro Turnip Rice
Try this Slow Cooker Curry Cashew-Coconut Chicken with Ginger-Cilantro Turnip Rice recipe
Try this Slow Cooker Curry Cashew-Coconut Chicken with Ginger-Cilantro Turnip Rice recipe
- salt and pepper to taste
- 2 garlic cloves minced
- 1 teaspoon turmeric
- 2 tablespoons curry powder
- 1/2 cup raw cashews
- for the rice:
- 2 teaspoons coconut oil
- 2 large turnips
- 3 boneless skinless chicken breasts
- 1 red chile pepper chopped
- 5 oz green beans trimmed
- 1/2 hite or yellow onion sliced
- 1 14- ounce can coconut milk (full-fat)
- 1 garlic clove minced*
- 1 tablespoon minced ginger*
- 1/4 up chopped cilantro*
- *prepare these ingredients once you press start on
- Carbohydrate 15.0295674971723 g
- Cholesterol 102.66 mg
- Fat 12.6575884469281 g
- Fiber 3.6751172272359 g
- Protein 45.1607054007176 g
- Saturated Fat 4.15458400773032 g
- Serving Size 1 1 Serving (326g)
- Sodium 218.758750691625 mg
- Sugar 11.3544502699364 g
- Trans Fat 1.13753190427723 g
- Calories 354 calories
Step-by-step
- Add chicken pieces, red peppers, green beans, garlic and onions to the slow cooker.
- In a medium bowl, whisk together the coconut milk, curry powder, salt, and pepper.
- Pour mixture into slow cooker and stir to coat chicken and veggies.
- Cover and cook on high for 2.5-3 hours or on low 4.5-5 hours.
- Uncover, stir in the cashews, and cook another 15 minutes on low.
- Once you add in the cashews, prepare the rice.
- Peel and spiralize the turnips, using Blade D.
- Transfer the noodles to a food processor and pulse until rice-like and set aside.
- You may have to do this in batches, depending on the size of your food processor.
- Place a large skillet over medium-high heat and add in the oil.
- Once oil heats, add in the garlic and ginger.
- Let cook for 1 minute or until fragrant.
- Add in the turnip rice and season with salt and pepper.
- Let cook for 7 minutes or until turnip reaches your preferred rice-like consistency.
- When done, turn off the heat, fold in the cilantro, stir and divide into four bowls.
- Top each bowl with chicken, onions, green beans and ladle over with the sauce.
Full-fat coconut milk drives this dish, providing the emulsions that keep lean chicken breasts from drying out during prolonged heat application. Fats coat muscle fibers, slowing moisture loss while spices like turmeric and curry powder bloom in the warm, lipid-rich environment. Cooking times range from 2.5 to 3 hours on high or 4.5 to 5 hours on low, but absolute doneness requires physical verification.
Judging Doneness Without a Thermometer
Proteins undergo denaturation during heating, shifting from translucent pink to opaque white as myosin coagulates. Chicken is finished when two forks easily shred the meat against the grain with minimal mechanical resistance. Raw chicken offers elastic resistance, whereas properly cooked poultry yields immediately to mechanical shearing. Turnip rice requires separate vigilance in a hot skillet. Pulsing spiralized roots in a food processor breaks cellular walls, releasing trapped water that must evaporate over 7 minutes of medium-high heat to prevent a soggy texture.
- Water pooling in the skillet indicates the turnip rice needs two additional minutes of uncovered evaporation.
- Cashews must go in during the final 15 minutes to soften slightly while retaining structural crunch.
- Garlic and ginger require precisely 60 seconds in hot coconut oil to volatilize aromatic compounds without bitter scorching.
