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By Beckylynn

Ingredients

• 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

Preparation

Step 1

Begin by layering carrots and onions in the bottom of your slow cooker. Add garlic and peppers.

Layer chicken cubes on top of veggies.

In a medium bowl, whisk together tomato paste, coconut milk, salt, pepper, curry powder and garam masala.

Pour over chicken and veggies.

Place lid on slow cooker, and cook on high for 3 1/2 hours or low for 5 hours.

Serve with brown rice. (To cook perfect brown rice, cook in a pressure cooker!)