Slow Cooker Coconut Chicken Curry
Makes 4 Servings
Adapted from Salt & Paprika
½ cup onion
1 small green bell pepper, seeded & quartered
½ tbsp minced garlic
1 small can tomato paste
1 can light coconut milk
1 ½ tsp salt
1 tbsp curry powder
1 tbsp Garam Masala
1 pounds chicken breasts, cut into big chunks
Salt & pepper
1 tbsp water
3/4 tbsp cornstarch
4 servings jasmine rice, cooked per package instructions
Place onion and bell pepper into a food processor. Process until finely chopped. Add in garlic cloves, tomato paste, coconut milk, salt, curry powder and garam masala, then process until smooth. Season chicken with salt and pepper. Combine with sauce and cook in a crockpot on low for 4 hours. After 4 hours, stir water and cornstarch together then add into the crockpot. Keep the lid cracked and cook on high for 10-15 minutes. Serve over a bed of rice.
Nutritional Information: 419 calories, 49 carbs, 9 fat grams and 31 protein grams.
Review: Okay, this is officially the best curry I've ever made. And probably one of the easiest too. Austin is a fan of thick curry, but that's still has a lot of sauce. A lot of curries are thick, but not saucy, or are saucy but thin. This one is PERFECT. And it has so much flavor - the garam masala with the curry powder adds a lot, and it's not too spicy (although you could make it spicier by slow cooking it with some dried red chiles.) It also had a nice creamy consistency; it tasted like it was cooked with whipping cream even though it wasn't. Next time I plan to double the recipe and freeze half of it - I have no doubt it will reheat fabulousness. If you want to try an Inidian recipe or a slow cooker one I strongly suggest this one - and yes, it's too bad it's not prettier in photos! :( **Edited to add: we froze half in a plastic container and a week later, just made rice and defrosted it - awesome!