Coconut Curry Chicken

Prep 20 min
Cook time 6 hrs
Serves 6

2 lb boneless, skinless chicken breasts, cubes
1 1/2 cups (13.5 oz can) coconut milk
1 yellow onion, quartered
1 green bell pepper, quartered
1 (6 oz) can tomato paste
1 Tablespoon curry powder
2 teaspoons minced garlic
1/2 teaspoon cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon white pepper
1/8 - 1/4 teaspoon cayenne pepper
1 1/4 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon cornstarch

1. Place the cubed chicken in slow cooker

2. Place all remaining ingredients , except cornstarch into a food processor and process until nearly entirely smooth.

3. Pour the processed mixture over the chicken in the slow cooker.

4. Set the cooker to low, cover and let cook 5 hours.

5. Whisk cornstarch into 2 tablespoons of water and stir into the cooking liquid. Re-cover and let cook 1 additional hour, or until meat is fork-tender. Serve with basmati or regular white rice.

* to cool off the spices you can serve with a dollop of plain yogurt or omit the cayenne.