Slow Cooker Coconut Chicken Curry

• 2 large carrots, peeled and diced
• 1 small onion, peeled and sliced into thin strips
• 2 cloves garlic, minced
• 1 medium green bell pepper, seeded and sliced into thin strips
• 1 medium red bell pepper, seeded and sliced into thin strips
• 1 lb boneless skinless chicken breasts or chicken thighs, cut into cubes
• 2.5 ounces tomato paste
• 1 (14 oz) can coconut milk
• 1 tsp salt
• freshly ground black pepper to taste
• 1 tbsp curry powder
• 1 tbsp garam masala

 

1. Begin by layering carrots and onions in the bottom of your slow cooker. Add garlic and peppers.
2. Layer chicken cubes on top of veggies.
3. In a medium bowl, whisk together tomato paste, coconut milk, salt, pepper, curry powder and garam masala.
4. Pour over chicken and veggies.
5. Place lid on slow cooker, and cook on high for 3 1/2 hours or low for 5 hours.
6. Serve with brown rice.  (To cook perfect brown rice, cook in a pressure cooker!)

http://www.superhealthykids.com/slow-cooker-coconut-chicken-curry/