Here’s another fabulous Indian recipe for you guys! It’s fantastic for a couple of reasons: 1. it’s slow cooker, and slow cooker is AWESOME. 2. It’s delicious. On top of the aromatic wonderfulness it’s super simple. For the most part you throw everything into your food processor and it does the work for you. Pour over the chicken and then the slow cooker does the rest for you. Doesn’t that sound like a meal you’d want to have on your dinner calendar?! I can tell you, this is a fabulous and easy recipe that you will love. I thought it tasted even better the next day. We served it with Basmati rice, which has become my favorite rice.
Slow Cooker Coconut Chicken Curry
This Slow Cooker Coconut Chicken Curry will have your home smelling like heaven by the time you get home from work!
Ingredients
- 2 c 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 6 oz tomato paste
- 1 can 14 oz coconut milk
- 1-½ tsp salt
- 1 tbsp curry powder
- 1 tbsp garam masala Indian Spice Mix
- 2 whole dry red chili peppers optional For extra heat
- 2 tbsp water
- 1-½ tbsp cornstarch
- 1 bunch coriander optional, for decoration
Instructions
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Place chicken cubes inside the slow cooker.
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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). Pour sauce mix on top of the chicken, mix well, add hot peppers if using any, then close the lid.
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Cook on low for 6 hours. An hour before serving, mix together water and cornstarch until the cornstarch is completely dissolved. Add to the chicken curry and mix well.
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Place the lid back on for the rest of the cooking time.
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Serve on top of steaming white rice, something wonderfully aromatic like jasmine or basmati rice. Decorate with lots of chopped coriander.
Recipe Notes
Adapted from Tasty Kitchen
