Recipe :: Coconut Chicken Curry

So I have this weird thing where I really, really have a thing for Indian food.  But I also have this thing where I'm a college student, and I can't afford to eat it all that often.  So I decided to start learning how to make it at home, all by myself.  My crock pot is my best friend when it comes to making Indian food.  :)  I've only made this recipe a couple of times, but it's delightful!  It's not spicy--like, at all--and it's got all the things you love about Indian food:  complex and aromatic flavors, rich and filling, colorful and laced with delicate and unexpected tastes that will leave your tastebuds tingling.  See the original recipe here!

Coconut Chicken Curry
Ingredients:

• 2 lbs 3.5 oz chicken*
• 1 onion
• 2 cloves garlic, peeled**
• 1 small green bell pepper
• 1 can (156 mL) tomato paste (I just get the small can)
• 1 can (~400 mL) coconut milk
• 1.5 tsp salt
• 1 tbsp curry powder
• 1 tbsp garam masala
• 2 tbsp water
• 1.5 tbsp corn starch

*Confession:  I never actually weigh or measure my meat in any way.  I kind of just eyeball it.

**I like garlic.  I typically use about 4 cloves in this particular recipe.

***There are some optional ingredients:  2 whole dry chili peppers, if you like more heat; and 1 bunch coriander, for garnish.  I've never used either of these in mine and it still turns out delish.

Procedure:

CAVEAT:  There are multiple ways to make this; the first way is with a food processor.  If you don't have one, another option is to use a blender instead; a third option, though I've never personally tried it, is to just chop up the onion and the pepper really small and mix it all together in a bowl real well.

Cube chicken and put into slow cooker.  Peel skin from onion and quarter.  Seed and quarter bell pepper.  Place onion and bell pepper into food processor (or blender, or just chop them up really really small).  Add coconut milk, tomato paste, garam masala, curry powder, and salt; grind until smooth-ish.  Pour on top of chicken; stir to coat evenly.  Cook on low for 4 hours.  Mix together corn starch and water in a small bowl until corn starch dissolves; stir into slow cooker and cook 1 more hour.  Serve with aromatic rice (we use basmati; jasmine works too) and fresh cilantro.  Also naan is very good with it.  I will link my favorite naan recipe later.  Happy cooking!  

Your house will smell SOOOOO good while this cooks.  Promise.