Slow Cooker Coconut Curry Chicken

We have a local Thai restaurant that serves a delicious chicken curry dish that is a favorite of ours.  This recipe is similar...with cubed potatoes, chicken and red peppers smothered in a zippy curry sauce.

Ingredients:

• 4 boneless, skinless chicken breasts, cut in bite-sized cubes
• 2 medium potatoes, peeled and cubed
• 1 medium onion, peeled and sliced
• 1 large red bell pepper, seeded and coarsely chopped
• 1 can (156ml) tomato paste*
• 1 can light coconut milk (400 ml. or about 1 1/2 cups)
• 2 garlic cloves, peeled
• 1 tsp salt
• 1 Tbsp curry powder
• 1 Tbsp Garam Masala  (add an extra tablespoon of curry powder instead, if you prefer)
• 1/2 teaspoon cayenne pepper (or less, if you don't like the heat!)
• 1 1/2 Tbsp cornstarch dissolved in 2 Tbsp water

Method:

1. Place cubed potatoes, red pepper and onion in bottom of slow cooker.
2. Cover with cubed chicken breast.
3. Place remaining ingredients (except cornstarch and water) in a food processor  or blender and process until smooth.
4. Pour sauce over ingredients in slow cooker.
5. Close lid and cook on low for 6 hours.
6. One hour before serving, stir together water and cornstarch until smooth. Add to the chicken curry and mix well. Cover and cook for remaining time.
7. Serve on a bed of rice, topped with chopped onion greens. 

*I discovered that if there is no tomato paste in the pantry, it can be omitted and is still delicious!