Crockpot Coconut Chicken Curry

Ingredients

• 1 kilogram Boneless Skinless Chicken Breast, Cut Into Large Cubes
• 1 whole Onion, Peeled And Halved
• 2 cloves Garlic, Peeled
• 1 whole Small Green Bell Pepper, Seeded And Quartered
• 1 can (156ml Can) Tomato Paste
• 1 can (about 400ml Can) Coconut Milk
• 1-½ teaspoon Salt
• 1 Tablespoon Curry Powder
• 1 Tablespoon Garam Masala (Indian Spice Mix)
• 2 whole Dry Red Chili Peppers (optional For Extra Heat))
• 2 Tablespoons Water
• 1-½ Tablespoon Cornstarch
• 1 bunch Coriander (optional, For Decoration) -- I used Cilantro

Preparation Instructions

1. Place chicken cubes inside the slow cooker.

2. Place the rest of the ingredients (except chili peppers, cornstarch, water and coriander) in a food processor bowl and process together until the mix is smooth(ish). ((I only have a small food processor so I just did a couple ingredients at a time. I'm sure you could also use a blender ... may not be as good, but better than nothing!)) Pour sauce mix on top of the chicken, mix well, add hot peppers if using any, then close the lid. Cook on low for 6 hours.

3. An hour before serving, mix together water and cornstarch until the cornstarch is completely dissolved. Add to the chicken curry and mix well. Place the lid back on for the rest of the cooking time.

4. Serve on top of steaming white rice, something wonderfully aromatic like jasmine or basmati rice. Decorate with lots of chopped coriander (again, I used cilantro). Inhale. So good!