How many does this serve?:
6
Prep Time:
Cook Time:
7 hours
Ingredients:
- 2 lbs boneless skinless chicken breast, cut into cubes (or just cook and cut later if frozen)
- 5 large carrots, peeled and cubed
- 1 medium onion, peeled and quartered
- 2 garlic cloves, peeled
- 1 large green bell pepper, seeded and chopped
- 1 (5 oz) tomato paste
- 1 (14 oz) can coconut milk
- 1 1/2 tsp salt
- 1 Tbsp curry powder
- 1 Tbsp garam masala
- 1 jalapeño, seeded and halved OR 1 tsp crushed red pepper flakes
- 2 Tbsp water
- 1 1/2 Tbsp cornstarch
Instructions:
- Grease slow cooker. Place chicken and carrots on the bottom of slow cooker.
- Place the rest of the ingredient (except water and corn starch) in a food processor and process together until mixture if 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
- Pour the sauce over the chicken and carrots, mix well, then cover and 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 the slow cooker to warm until ready to serve.
- Serve over rice (great with coconut rice) and Naan bread.
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