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Coconut Chicken Curry

Author Sonja

Ingredients

  • 2 lbs. boneless skinless chicken breasts or chicken thighs cut into cubes
  • 3 large carrots peeled and diced
  • 1 medium onion peeled and chopped
  • 5 garlic cloves minced
  • 1 14 oz can coconut milk
  • 1 5 oz can tomato paste
  • 1 1/2 t salt
  • 1 T curry powder
  • 1 t tumeric
  • 1 t fresh ginger grated
  • 1 large bell pepper seeded and chopped
  • 2 T water
  • 1 1/2 T cornstarch
  • 1 t crushed red pepper flakes
  • optional cilantro, to garnish

Instructions

  1. Optional, sauté carrots, and onions in 2 T of grape seed or olive oil on medium heat for 5 minutes. Turn off skillet, and add garlic. Stir and let sit there for about 3 minutes.
  2. In the crock-pot stir together the coconut milk, tomato paste, carrots, onions, garlic, salt, curry powder, turmeric, and ginger.
  3. Stir cubed chicken breast into the crock-pot.
  4. Cover and cook on high for about 3 hours or on low for 6-8 hours, or until the chicken is fully cooked.
  5. In a small bowl whisk water and corn starch together, and then stir them into the crock-pot. Add bell pepper, and cook for an additional 15 minutes.
  6. Garnish with fresh cilantro and red pepper flakes, and serve on a bed of rice or noodles.