Place onion, green pepper, coconut milk, tomato paste, garlic, curry powder, garam masala and salt into the food processor. Process until smooth. Place chicken in the slower cooker, cover with the sauce and stir to coat. Cover and cook on low for five hours. One hour before you’re ready to eat, mix the cornstarch with two tablespoons of water until the cornstarch is completely dissolved. Add to the curry and mix well. Put the lid back on the slow cooker and cook for the remaining hour.
Serve with a big bowl of aromatic rice (such as jasmine or basmati) and garnish with lots of fresh, chopped cilantro. This will keep for a couple days and is even better the day after!
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/slow-cooker-chicken-curry/