Crockpot Coconut Chicken Curry

Ingredients

• 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)

Preparation

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.