Slow Cooker Chicken Curry 2

Ingredients

2 pounds boneless, skinless chicken thighs, fat trimmed
1 bell pepper, seeds removed, chopped into large chunks
1 jalapeño, seeds removed, sliced
1/2 of a medium sweet onion, chopped
5 medium carrots, peeled and chopped
1 – 15 ounce can of diced tomatoes
4 garlic cloves, minced
3/4 cup coconut milk
1 – 6 ounce can of tomato paste
2 Tablespoons curry powder
1 teaspoon cumin
1/2 teaspoon cayenne red pepper
1 teaspoon coriander
6 oz. tomato paste

Garnishes:
Cashews
Fresh jalapeño slices
Fresh cilantro
Greek Yogurt

Directions

Trim the fat off of the chicken thighs. Place the chicken, green pepper, jalapeño, sweet onion, carrot and diced tomatoes in the slow cooker.

In a medium mixing bowl whisk together the minced garlic, coconut milk, tomato paste, curry, cumin, cayenne red pepper, coriander and until it is combined.

Pour the curry mixture over the chicken and use tongs to cover the chicken and vegetables in the sauce.

Cook on low for 4-5 hours (make sure the chicken is cooked through, if not cook an hour longer) or on high for 3 hours.

Serve the chicken curry over brown rice and fresh cilantro and cashews with whole wheat Naan on the side.