Source: Boys Ahoy
Ingredients
- 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 bell pepper, seeded and chopped (I used a green pepper)
- 1 (5 oz ) can tomato paste
- 1 (14 oz) can coconut milk
- 1 1/2 tsp salt
- 1 tbsp curry powder
- 1 tbsp garam masala
- 1 jalapeno, seeded and halved OR 1 tsp crushed red pepper flakes
- 2 tbsp water
- 1 1/2 tbsp cornstarch
Preparation:
- Grease your slow cooker with Pam. Place the chicken and carrots on the bottom of slow cooker.
- Place the rest of the ingredients (except water and corn starch) in a food processor and process together until mixture is 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 slow cooker to warm setting until ready to serve.
- Serve over rice, with Naan, and garnish with cilantro.
