Place the chunked chicken, potatoes, red pepper, and onion in the bottom of the slow cooker.
In a mixing bowl combine the chicken broth, coconut milk, curry powder, cumin, and salt. Stir with a wire whisk until combined. Pour into the slow cooker and mix everything together.
Cook on low heat for 6-8 hours or on high heat for about 4 hours,
30 minutes before cook time is done combine cornstarch and cold water in a small bowl. Pour into the slow cooker and stir everything together. Cover with lid and let it cook the remaining 30 minutes. The cornstarch will help thicken the curry.
Serve over Jasmine rice and garnish with chopped cilantro and chopped cashews. The cashews are a must! They are so yummy with this curry.
If you want a spicier curry add a chopped jalapeno and/or some red cayenne pepper.
For best result, serve over Jasmine rice or Basmati rice and garnish with chopped cashews & cilantro (if you like it!).
I do not peel the potatoes but if that's what you prefer then peel them. The potatoes can be peeled or unpeeled.
Sometimes coconut milk can be solid in the can, which is ok, just mix it into the chicken broth until it's smooth again. When I am at the store getting coconut milk, I always shake the can to make sure it's liquid.