Coconut Curry Chicken

So I repinned a recipe from my sister, on Pinterest, and I made it Monday night. It was amazing! I will totally make it again and I highly recommend it. The best part is its healthy and so easy to make. The only thing I didn't add from the list of ingredients is corn starch, but I did add two things they didn't have listed: bamboo shoots and green beans. The bamboo shoots were from a can and I just drained the water and put them in the last hour of cooking. Then I added the green beans about 45 minutes before it was finished. What I liked abut the recipe is you purée over half the ingredients and it makes a delicious sauce, then you throw everything in the crockpot and let it cook for 6 hours.

I forgot to take a picture of ours but we even had leftovers tonight and it seemed to taste even better!
http://www.sweettreatsmore.com/2012/10/slow-cooker-coconut-curry-chicken/

And here is the recipe from the website:

Slow Cooker Coconut Curry Chicken

Ingredients

2 lb boneless skinless chicken breasts or chicken thighs, cut into cubes

5 large carrots, peeled and diced

1 medium onion, peeled and quartered

2 cloves garlic, peeled

1 large bell pepper, seeded and chopped (I used a green pepper)

1 (5 oz ) can tomato paste

1 (14 oz) can coconut milk

1 1/2 tsp salt

1 tbsp curry powder

1 tbsp garam masala

1 jalapeno, seeded and halved OR 1 tsp crushed red pepper flakes

2 tbsp water

1 1/2 tbsp cornstarch

Instructions

Grease your slow cooker with Pam. Place the chicken and carrots on the bottom of slow cooker.

Place the rest of the ingredients (except water and corn starch) in a food processor and process together until mixture is mostly smooth. ***If your food processor is too small to hold everything, process everything but the coconut milk. Transfer mixture to a medium bowl then mix in the coconut milk.

Pour the sauce over the chicken and carrots, mix well, then cover and cook on low for about 6 hours.

An hour or so before serving, mix cornstarch and water together in a small bowl until cornstarch is dissolved. Pour mixture into the slow cooker, stir to combine, and continue cooking for another hour. **This will thicken up the sauce. When the sauce is to your desired thickness, turn slow cooker to warm setting until ready to serve.

Serve over rice, with Naan, and garnish with cilantro.