Crockpot Coconut Chicken Curry

The past two families that I have nannied for have been from India. I have absolutely loved taking care of their children, enjoyed learning about their families, and always jumped at the offer to try different indian foods. I must say, indian food is delicious! I've taken a few of their recipes and made them a bit less spicy. I have also started making creating new recipes and testing out recipes I've come across online.

This crockpot coconut chicken curry is perfect: full of spice, loaded with chicken, perfect amount of coconut, a great texture, and doesn't take much time to put together. If you like your food really spicy, top it with some crushed red peppers.

Ingredients:
2 lbs. boneless, skinless chicken breast
1 onion
2 cloves garlic
1 green bell pepper
1 small can of tomato paste
1 can of unseated coconut milk
1 1/2 tsp of salt
1 Tbsp. curry powder
1 Tbsp. garam masala
dry crushed red peppers
2 Tbsp. water
1 1/2 Tbsp. cornstarch

Directions:

1. Cube chicken breast.
2. Put raw chick in crockpot on low heat. (It will cook throughout the day.)
3. Chop up the onion, garlic, and green bell pepper. 
4. In a food processor, add the onion, garlic, bell pepper, tomato paste, coconut milk, salt, curry powder, and garam masala. 
5. Process it until the mix is smoothish. (It may not look perfectly smooth.)
6. Pour the mix into the crockpot.
7. Cook on low for six hours.
8. After five hours of cooking or one hour before you eat, mix the water and cornstarch.
9. Pour that mixture into the crockpot and mix well.
10. Place lid back on for the remaining cooking time.
11. Once it is cooked, serve it on top of rice or with cooked carrots and potatoes. 
12. Enjoy!

We like to steam potatoes & carrots and add them into the crock pot. We serve the curry over rice. 

xoxo,

Jade