1 tablespoon fresh garlic plus 1 tablespoon fresh ginger (about the same size as 2 cloves of garlic)
1 jalapeno, seeded and halved
1 (6 ounce) can tomato paste
2 cups canned unsweetened coconut milk
2 teaspoons salt
3/4 tablespoon curry powder
3/4 tablespoon garam masala
1/2 teaspoon turmeric
1 1/2 tablespoons cornstarch
2 tablespoons water
Cooked white or brown rice
Naan, for garnish
Plain Greek Yogurt, for garnish
Cilantro, for garnish
Instructions
Spray the inside of your slow cooker with nonstick
cooking spray. Add chicken, carrots, and bell
peppers.
Combine onion, garlic, ginger, jalapeno, tomato
paste, coconut milk, salt, curry powder, garam
masala, and turmeric in a food processor until
mostly smooth. Pour sauce mixture over chicken.
Cook on low for about 6 hours.
Combine cornstarch and water in a small bowl until
dissolved. Pour mixture into the slow cooker, stir
to combine, and cook for one more hour, or until
sauce thickens to desired consistency.
Serve coconut curry chicken over rice, garnished
with plain greek yogurt, naan, and cilantro.
Originally Submitted
1/29/2019
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