Crockpot Coconut Chicken Curry
Crockpot Coconut Chicken Curry
3 chicken breasts (skinless, boneless) about 2 pounds, cut into 1 inch cubes
1 whole onion
1 whole bell pepper (seeded) I like the sweetness of red bell peppers
1 (6 oz) can tomato paste
1 (14 oz) can coconut milk
1½ t salt
1 T curry powder
1 T Garam Masala (Indian Spice Mix)
Fresh Cilantro, chopped (optional)
Place the cubed chicken into the slow cooker. Place the rest of the ingredients into a food processor or blender and mix until smooth. Pour the sauce mixture over the chicken in the slow cooker and mix well. Cook on low for 6 hours. If it is not thick enough, add some cornstarch mixed with water about 1 hour before serving. Serve over cooked rice, garnish with chopped cilantro. Serve with warm Naan bread and/or rice. Four to five servings.