This was such an easy recipe to make. I mixed everything together the night before, and threw the crock pot on when I left for work in the morning. There is nothing better than coming home to a house that smells of delicious curry! Cut this recipe in half if you're cooking for 1-2 people as it makes quite a bit. Enjoy!

Tip: This recipe originaly called for the peppers and cauliflower to be added at the begining of the cooking time. I found waiting to add them near the end gave this dish kept the veggies nice and crisp.

Slow Cooker Coconut Curry Chicken

Ingredients:

• 2lbs boneless skinless chicken thighs, chopped into bite sized pieces
• 3 large carrots, peeled and chopped
• 2 bell peppers, sliced and seeded (I used one red and one orange)
• 1/2 cauliflower head, cut into small florets
• 1 can bamboo shoots
• 1 medium onion, peeled and quartered
• 2 cloves garlic, peeled
• 1tbs fresh ginger (about the same amount as the garlic)
• 1 red fresno pepper, seeded and halved
• 1 (6 ounce) can tomato paste
• 3/4 tbs garam masala
• 1tsp curry powder
• 1tsp turmeric
• 2tsp salt
• 2tsp cayenne pepper (optional. Leave out if you don't want it spicy!)
• 2 cups canned unsweetened coconut milk
• 1.5 tbs cornstarch
• 2 tbs water
• 0% fat plain greek yogurt and cilantro for garnish

Directions:

1. Combine onion, garlic, ginger, fresno pepper, tomato paste, coconut milk, salt, turmeric, curry powder, and garam masala in a blender (or food processor). Pulse until mostly smooth. Poor sauce mixture into slow cooker.
2. Add chicken thighs and carrots and stir to coat everything.
3. Cook on low for 5.5 hours
4. Combine cornstarch and water in a small bowl. Pour mixture into the slow cooker and stir to combine. 
5. Add veggies and cook for one more hour.
6. Serve over Jasmine rice and garnish with yogurt and dill.

And don't forget the Naan Bread!!!!!