This is a new curry favorite. Dairy free. Ty says it tastes more like the curries he had on his mission.
2 lbs boneless skinless chicken breast, cut into large cubes
1 whole onion, peeled and halved
2 cloves garlic, peeled
1 whole small green bell pepper, seeded and quartered
1 can (156ml) tomato paste
1 can (400ml) coconut milk
1-1/2 tsp salt
1 TB curry powder
1 TB Garam Masala
1 whole dry red chili peppers (optional for extra heat)
2 TB water
1-1/2 TB cornstarch
1 bunch of cilantro, chopped for garnish
Place chicken cubes in slow cooker. 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). Pour sauce mix on top of the chicken, mix well, add hot peppers if using any, then close the lid. Cook on low for 4-6 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, something like jasmine or basmati. Decorate with cilantro. So good!