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
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.
*if you want you can chop the bell pepper into larger pieces and place in with the chicken and carrots rather than processing into the sauce. This is what I did and we loved the different textures of the carrots, chicken, and pepper in the sauce.