Slow Cooker Chicken Coconut Curry- w/ lots of veggies!

      I haven't worked much with curry and I was thinking it's about time to try; I'm always looking to broaden my culinary horizons, and I do love curry (and Indian style foods - definitely more recipes like this to come!). I thought a good slow cooked meal would be great for a monday, so I could get it all in the crock pot early and not worry about it until it was dinner time. It turned out soooo delicious. It has a good amount of spice but it mixes well with the sweet coconut milk and tomato paste. It's packed with vegetables giving it some good nutritional value and instead of serving it over rice, we put it over quinoa - much healthier.

 
       I'm in this habit of putting foods that generally go over rice on quinoa instead. It adds more flavor and is much better for you. It really is a great substitute. (check out - Beef and Broccoli w/ Quinoa or Chicken Marsala)

        I don't know what more a college kid could ask for - a budget friendly, one pot (no mess), hot and spicy, flavorful dish that is simple to make and there are leftovers for days. After two people having two decent sized servings, plus seconds, we had this tupperware leftover which is more than enough for at least three more meals. (The picture doesn't do it justice. It was 4 cups at the least!) I'd say the total recipe serves 5, those being large servings.

Slow Cooker Chicken Coconut Curry

Ingredients:

1 lb chicken thighs

1/2 tsp onion powder

1/2 green bell pepper, chopped

1 red bell pepper, chopped

1 medium onion, chopped

2 potatoes, peeled and chopped

4 carrots, peeled and chopped

1 1/2 tbsp curry powder

1 tbsp garam masala

1/2-1 tsp salt

2 tsp minced garlic

1 1/2 cups coconut milk (light or regular)

1 can tomato paste

1/2-1 tsp crushed red pepper

2 tbsp water

1 tbsp cornstarch

Directions:

Cut chicken into bite sized pieces, removing any large piece of fat (no need to get too picky about it) and season with onion powder and a few shakes of pepper. Add Chicken, carrots, peppers, onion and potatoes into crock pot. In medium bowl, mix together curry powder, garam masala, salt, garlic, coconut milk, tomato paste, red pepper and water. Pour mixture over chicken and vegetables and cook on low for about 5 hours or until vegetables are tender and chicken is cooked through. It will be bubbling at this point, add the cornstarch and stir and turn off heat or keep on a warming setting. It will thicken. Serve over quinoa or brown rice.