Slow Cooker Coconut Curry Chicken

Fall is coming at us! Sweaters, pumpkins, spices, warm socks and boots, candles in the kitchen, the crisp air, mums on the porch... and WARM COMFORT FOOD.  You will love this dish.

Serves 6


2 lb. boneless, skinless chicken breasts, cut into cubes

5 large carrots, peeled and diced

1 medium onion, peeled and quartered

2 cloves garlic

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 jalepeno, seeded and halved OR 1 tsp. crushed red pepper flakes

2 Tbsp. water

1 1/2 Tbsp. cornstarch


Grease your slow cooker with olive oil 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 blender and blend until smooth. Pour the sauce over the chicken and carrots, mix well, and then cover and cook on low for about 6 hours.

An hour 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 brown rice. *Optional: garnish with cilantro