Go Back
Print
Smaller
Normal
Larger
Print
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
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.
In the crock-pot stir together the coconut milk, tomato paste, carrots, onions, garlic, salt, curry powder, turmeric, and ginger.
Stir cubed chicken breast into the crock-pot.
Cover and cook on high for about 3 hours or on low for 6-8 hours, or until the chicken is fully cooked.
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.
Garnish with fresh cilantro and red pepper flakes, and serve on a bed of
rice
or noodles.