This Slow Cooker Chicken Curry is just as delicious as it looks. Allaya of Salt and Paprika said it would be: easy to prepare, delicious and “mild but complex with deep flavors.” She wasn’t wrong! For the full recipe, step-by-step photos, and the story head over to the Tasty Kitchen Blog where I’m guest posting today! But we’ve got the full recipe here after the jump.

2 pounds chicken breast, cut into large cubes
1 onion, peeled and halved
1 green pepper, seeded and quartered
1 can (13.5 ounces) coconut milk
1 can (6 ounces) tomato paste
2 cloves garlic
1 tablespoon curry powder
1 tablespoon garam masala
1 1/2 teaspoons salt
2 dried red chili peppers (optional)
1 1/2 tablespoons corn starch
Chopped cilantro for garnish

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!