Categories: Chicken, Entree, Indian
Ingredients
- 1 lb. boneless, skinless chicken breasts, cut into large cubes
- 1 lb. (about 5 large) carrots, peeled and cut into similar-sized cubes as chicken
- 1 whole onion, peeled and quartered
- 2 cloves garlic, peeled
- 1 bell pepper, seeded and quartered
- 1 small can (5 oz.) tomato paste
- 1 can (14 oz.) coconut milk
- 1-1/2 tsp. salt
- 1 tbsp. curry powder
- 1 tbsp. garam masala (Indian spice mix)
- 1 jalapeno, seeded and halved OR 1 tsp. crushed red pepper flakes (optional for heat)
- 2 tbsp. water
- 1-1/2 tbsp. cornstarch
Directions
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Grease the crockpot. I spray a little bit of Pam in there and spread it around with a paper towel.
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Place the chicken and carrot cubes inside the crockpot.
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Place the rest of the ingredients (except cornstarch and water) in a food processor and process together until the mix is mostly smooth. Pour sauce mix on top of the chicken and carrots. Mix well, then close the lid. Cook on low for 6 hours.
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An hour before serving (so after 5-6 hours), mix together the water and cornstarch in a small bowl until the cornstarch is completely dissolved. Add to the crockpot and mix well. Place the lid back on for an additional hour. Turn crockpot to the warm setting when you feel the sauce is thick enough if you’re not quite ready to serve it yet.
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Serve on top of rice, topped with the cilantro if using, and with pieces of naan or pitas if you’ve got them around.