Step 1

In a crock pot, whisk together the coconut milk, chicken broth, curry powder, garam masala, salt and pepper. Place the chicken in the crock pot, cover and cook for 4 hours on high or 8 hours on low. When the chicken is done cooking, shred it directly in the crock pot.

Step 2

Heat the olive oil in a sauté pan over medium heat. Add in the onion, garlic, and carrots. Sprinkle with salt. Cook for 8-10 minutes until vegetables have softened. Stir in the curry powder and dried cranberries. Add the vegetable mixture to the crock pot and mix everything together. Then, stir in the honey and Greek yogurt.

Step 3

Top with chopped cilantro, chopped cashews, and a dollop of Greek yogurt.