Crock Pot Coconut Chicken Curry

I’d never been too interested in owning a crock pot, but after roaming Pinterest for the past few months, I’ve been wanting one! There are so many interesting recipes the float around Pinterest that involve a crock pot, so I finally bought one. I took me about two days to pick my first crock pot meal, but here it is!

Slow Cooker Coconut Chicken Curry*

Original recipe from site has been edited and provided below:

2 lb boneless skinless chicken breasts or chicken thighs, cut into cubes
5 large carrots, peeled and diced
1 medium onion, peeled and quartered
2 cloves garlic, peeled
1 large green bell pepper, seeded and chopped
1 (5 oz ) can tomato paste
1 (13.5 oz) can coconut milk
1 tbsp curry powder
1 tbsp garam masala
1 tsp crushed red pepper flakes
2 tbsp water
1 1/2 tbsp cornstarch
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Grease your slow cooker with Pam.
Place the chicken and carrots on the bottom of slow cooker.
Place the remaining ingredients, except water and corn starch, in a food processor and process together until mixture is mostly smooth.
Pour the sauce over the chicken and carrots, mix well, then cover and cook on low for roughly 6 hours.
An hour or so before serving, mix cornstarch and water together in a small bowl until cornstarch is dissolved.  To thicken the sauce, pour this mixture into the slow cooker, stir to combine, and continue cooking for another hour. Once the sauce has thickened, turn the crock pot onto slow.
If you’d like, serve over rice, with Naan!  I didn’t eat mine with rice, because I like to eat as much as Naan as possible. Delicious!
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