Recipe and image adapted but borrowed from: http://www.redstarrecipe.com/2013/10/slow-cooker-coconut-chicken-curry.html
Ingredients:
- 2 pounds, 3-⅓ ounces, weight Boneless Skinless Chicken Breast, Cut Into Large Cubes
- 1 whole Onion, Peeled And Halved
- 2 cloves Garlic, Peeled
- 1 whole Small Green Bell Pepper, Seeded And Quartered
- 1 can (156ml Can) Tomato Paste
- 1 can (about 400ml Can) Coconut Milk (I used the light version)
- 1-½ teaspoon Salt
- 1 Tablespoon Curry Powder
- 2 whole Dry Red Chili Peppers (optional For Extra Heat)
- 2 Tablespoons Water
- 1-½ Tablespoon Cornstarch
Preparation:
Chop chicken into cubes and place in crockpot
Puree everything except for chicken
pour puree mixture and cook on low 6 hours
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