Crock Pot Coconut Chicken Curry

Had enough of this winter's horrid weather? I have! To help pull myself out of "gloominess", I decided to "spice things up" (get it?) with some savory food; and oh, how my house smelled amazing while this was simmering away on the kitchen counter! Whoa! So, thanks once again, Pinterest! 

Crock Pot Coconut Chicken Curry  

adapted from www.tastykitchen.com

2 pounds (or so) boneless, skinless chicken breasts cut into large chunks

a whole onion, peeled and quartered

2 cloves garlic, peeled

a whole small green bell pepper, seeded and quartered

a small can (6 ounces or so) tomato paste

a can (13 ounces or so) coconut milk (shaken)

1 teaspoon salt

1 Tablespoon curry powder

1 Tablespoon Garam Masala (I found it at my supermarket for about $2.50)

2 Tablespoons water

1 1/2 Tablespoons cornstarch

fresh cilantro

Place cubed chicken in crock pot.  Add remaining ingredients (except water, cornstarch and cilantro) to a large food processor or blender and puree until smooth-ish.  Pour sauce on top of the chicken, mix well and put the lid on the crock pot.  

Cook on low for six hours.  An hour before serving, mix the water and cornstarch in a small bowl, until the cornstarch is completely dissolved.  Add to the chicken and curry, and mix well.  At this time, I also added another 1/2 teaspoon of curry powder and Garam Masala, since cooking things in a crock pot for 6 hours kind of dulls the potency of the spices.  Cook another hour on low, and then get your taste buds ready!

I made a huge, double batch of jasmine rice, to serve the curried chicken on.  And topped it off with lots of fresh cilantro, which looked lovely in the late afternoon sun, don't you think? Yum, yum, yummy, yum yum!