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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Slow Cooker Coconut Chicken Curry Recipe

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This recipe for Slow Cooker Coconut Chicken Curry is from The Olson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 large onion
1 small green bell pepper, seeded & quartered
2 garlic cloves
1 small can tomato paste
1 can lite coconut milk
1-1/2 teaspoons salt
1 Tablespoon curry powder
1 Tablespoon Garam Masala
1 lb chicken breasts, cut into big chunks
salt & pepper
1 Tablespoon water
3/4 Tablespoon cornstarch

Directions:
Directions:
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 (may need to separate into 2 batches to fit in a smaller sized food processor.)
Place half of the sauce mixture into a ziplock bag and freeze for making this dish a second time.
Season the chicken with salt & pepper, combine with the remaining sauce, and cook in a crockpot on low for 4 hours.
After 4 hours, dissolve water and cornstarch together then add into the crockpot. Keep the lid cracked and cook on high for 10-15 minutes. If you're running short on time, transfer sauce to a pan and simmer on medium heat for 3-5 minutes, or until sauce is thickened. Serve over a bed of rice.
Serves 2.

 

 

 

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