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Slow Cooker Coconut Chicken Curry

Chickencurry

This recipe was super simple to prepare.  It was really good too!  I wasn’t too sure about how it would taste, after making the Garam Masala spice blend, due to the cloves and nutmeg.  It was really mild though, and the kids enjoyed it as well.  I will definitely be making this  one again soon!

Serves 4-6 for about $1.10/serving

INGREDIENTS:

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2 pounds, Boneless Skinless Chicken Breasts, cut into large chunks – ($3-4)

1 medium onion, peeled and halved – ($0.33)

2 cloves garlic, peeled (I used minced as that is what I had)

1 green bell pepper, seeded and quartered – ($0.68)

1 can Tomato Paste – ($0.48)

1 can Coconut Milk – ($1.48)

1 1/2 tsp. salt

1 Tbsp. curry powder

1 Tbsp. Garam Masala (I made my own, see recipe below)

2 whole Dry Red Chili Peppers (optional – I didn’t use them, not sure the kids would like this anyway)

2 Tbsp. water

1 1/2 Tbsp.  Cornstarch

1 bunch Cilantro (optional – didn’t use this either as my husband is NOT a fan)

DIRECTIONS:

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Place chicken cubes inside the slow cooker.

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 Place the rest of the ingredients (except chili peppers, cornstarch, water and cilantro)  in a food processor bowl and process together until the mix is smooth(ish).

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Pour sauce mix on top of the chicken, mix well, add hot peppers if using any, then close the lid. Cook on low for 6 hours.

An hour before serving, mix together water and cornstarch until the cornstarch is completely dissolved. Add to the chicken curry and mix well. Place the lid back on for the rest of the cooking time.

 Serve on top of steaming white rice.  Sprinkle with cilantro if using.

ENJOY!!

I couldn’t find Garam Masala anywhere, so I found this recipe, http://allrecipes.com/recipe/easy-garam-masala/ and went ahead and made my own with spices I actually already had in my pantry:

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1 tablespoon ground cumin

DIRECTIONS:
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I had whole coriander seeds, so I just added all the spices to my blender and pulsed it for a bit to mix it all together.  This recipe makes about 1/4 cup of Garam Masala, so I just stored the rest in a zip lock bag, and put it up with the rest of my spices.