Slow Cooker Coconut Chicken Curry

Chicken Curry, or any curry for that matter is something my family really enjoys.

I grew up enjoying big family dinners with very spicy curry, and anything from chicken to beef to shrimp and my favorite CRAB curry.  Oh my goodness, I haven't had that in forever.

I do have a few curry recipes here on the blog, including one for the crockpot, but this one I'm sharing today is a new one.

What caught my attention was that except for the chicken, every other ingredient is thrown in a food processor and blended before being poured over the chicken and then cooked on low.

I don't think I have to tell you how amazing it smells while it's cooking.  *drool*

This one is perfect for a busy winter day, and knowing all the cold weather some of you are enduring, there's nothing like popping this in in the morning and enjoying a nice, hot, filling meal at dinner time.

It got a huge thumbs up from the whole family, so it will go on the Favorites List.

Slow Cooker Coconut Chicken Curry

Source: Tasty Kitchen

2 pounds, 3-⅓ ounces, weight 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 (156ml Can) Tomato Paste
1 can (about 400ml Can) Coconut Milk
1-½ teaspoon Salt
1 Tablespoon Curry Powder
1 Tablespoon Garam Masala (Indian Spice Mix)
2 whole Dry Red Chili Peppers (optional For Extra Heat))
2 Tablespoons Water
1-½ Tablespoon Cornstarch
1 bunch Coriander (optional, For Decoration)

1. Place chicken cubes inside the slow cooker.

2. Place therest 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. Cook on low for 6 hours.

3. An hour before serving, mix together water and cornstarch until the cornstarch is completely disolved. Add to the chicken curry and mix well. Place the lid back on for the rest of the cooking time.

4. Serve on top of steaming white rice, something wonderfully aromatic like jasmine or basmati rice. Decorate with lots of chopped coriander. Inhale. So good!

My favorite way of eating curry, includes a big sprinkle of coconut. YUM!