Slow Cooker Coconut Curry Chicken

5 May

Recipe from Sweet Treats & More

  • 2 lb boneless skinless chicken breasts or chicken thighs, cut into cubes
  • 5 large carrots, peeled and diced
  • 1 medium onion, peeled and quartered
  • 2 cloves garlic, peeled
  • 1 large bell pepper, seeded and chopped (I used a green pepper)
  • 1 (5 oz ) can tomato paste
  • 1 (14 oz) can coconut milk
  • 1 1/2 tsp salt
  • 1 tbsp curry powder
  • 1 tbsp garam masala
  • jalapeño, seeded and halved OR 1 tsp crushed red pepper flakes
  • 2 tbsp water
  • 1 1/2 tbsp cornstarch

Grease your slow cooker with a cooking spray.  Place the chicken and carrots on the bottom of slow cooker.
Place the rest of the ingredients (except water and corn starch) in a food processor and process together until mixture is mostly smooth. ***If your food processor is too small to hold everything, process everything but the coconut milk. Transfer mixture to a medium bowl then mix in the coconut milk. You can choose to process the bell peppers or not.
Pour the sauce over the chicken and carrots, mix well, then cover. Cook on low for about 6 hours.
An hour or so before serving, mix cornstarch and water together in a small bowl until cornstarch is dissolved.  Pour mixture into the slow cooker, stir to combine, and continue cooking for another hour.  **This will thicken up the sauce.  When the sauce is to your desired thickness, turn slow cooker to warm setting until ready to serve.
Serve over rice, with Naan, and garnish with cilantro.
I’m sorry, but I didn’t manage to get a picture of this one, but I don’t think it was really worth it. The dish was ok, but it lacked in spices. Overall, too creamy and not spicy enough.

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