In a slow cooker, combine the chicken, curry powder and salt and toss all together. Add the onion, garlic, ginger, carrots and bell pepper. Cover and cook on low until the chicken is tender, about 6 to 8 hours.
Stir in the coconut milk and the green beans. Cover, and continue to cook for 30 more minutes, until the beans are bright green but tender-crisp.
Serve over rice and garnish with cilantro and cashews.