Slow Cooker Coconut Chicken Curry

What a busy day... Up before sunrise for a 2 hour walk... 

Bible study in the park.. 

and an appointment this afternoon. 

I needed something quick and easy to prepare for dinner. This Chicken Curry fits the bill.

Its dairy-free, relatively low fat and hassle free, Its mild but full of flavour. All the ingredients except the chicken are pulverized to form a creamy sauce in the food processor and poured over the chicken. Simple! I didnt put coriander on  mine.. as Im not a fan

Slow Cooker Coconut Chicken Curry

2 pounds 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
2 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)

• Place chicken cubes inside the slow cooker.
• Place the rest of the ingredients (except chili peppers, cornstarch, water and coriander) in a food processor
• Process together until the mix is smooth. 
• 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.
• An hour before serving, mix together water and cornstarch until the cornstarch is completely dissolved. 
• Add to the chicken curry and mix well. 
• Place the lid back on for the rest of the cooking time.
• Serve on top of steaming white rice, eg jasmine or basmati 
• Decorate with lots of chopped coriander.

Love and Hugs

Phoebe x