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Slow Cooker Curry Cashew-Coconut Chicken with Ginger-Cilantro Turnip Rice

Prep Time 15 mins
Cook Time 3 hrs
Total Time 3 hrs 15 mins
Servings 4


  • 4 boneless skinless chicken breasts
  • 1 red chile pepper chopped
  • 5 oz green beans trimmed
  • 2 garlic cloves minced
  • 1/2 white or yellow onion sliced
  • 1 14- ounce can coconut milk full-fat
  • 1 teaspoon turmeric
  • 2 tablespoons curry powder
  • salt and pepper to taste
  • 1/2 cup raw cashews
  • For the rice:
  • 2 large turnips
  • 2 teaspoons coconut oil
  • 1 garlic clove minced*
  • 1 tablespoon minced ginger*
  • salt and pepper to taste
  • 1/4 cup chopped cilantro*
  • *Prepare these ingredients once you press start on the slow cooker.


  • Add chicken pieces, red peppers, green beans, garlic and onions to the slow cooker.
  • In a medium bowl, whisk together the coconut milk, turmeric, 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.