- In the slow cooker, combine the flour and spices. Add the chicken and toss to coat with the flour mixture.
- In a small food processor or with a mortar and pestle, finely grind the cashews.
- Add the nuts and the remaining ingredients, except for the yogurt and cilantro, to the slow cooker. Season with salt and pepper. Cover and cook on Low for 4 hours. It can be maintained on Warm for up to 4 hours.
- When ready to serve, stir in the yogurt. Garnish with cilantro leaves. Serve with Indian-Style Pilaf and naan bread.