Slow Cooker Coconut Chicken Curry

We tried this recipe at a friends a few weeks ago...and it was delicious.  Miss E cant take the credit for the recipe tho..it was adapted from Tasty Kitchen

2 pounds Boneless Skinless Chicken Breast Cubed
1 whole Onion, Peeled And Halved
2 cloves Garlic, Peeled
1 whole Small Green Bell Pepper, Seeded And Quartered
1 can (156 ml Can) Tomato Paste
1 can (about 400 ml) Coconut Milk
1-½ teaspoon Salt
1 Tablespoon Curry Powder
1 Tablespoon Garam Masala (Indian Spice Mix)
2 whole Dry Red Chili Peppers ..optional 
2 Tablespoons Water
1-½ Tablespoon Cornstarch
1 bunch Coriander for decoration..optional

• Place chicken cubes inside the slow cooker.
• Place the rest of the ingredients (except chili peppers, cornstarch, water and coriander) in a food processor bowl 
• Process together until the smooth(ish). 
• Pour sauce mix on top of the chicken, mix well 
• Add hot peppers if using any, then close the lid. 
• Cook on low for 6 hours.
• An hour before serving, mix together water and cornstarch until the cornstarch is completely dissolved. 
• Add to the chicken curry and mix well. 
• Place the lid back on for the rest of the cooking time.
• Serve on top of Jasmine or Basmati rice 
• Decorate with lots of chopped cilantro. 

Homemade Baking Mix

There’s no need to buy a boxed baking mix ever again – because it’s super easy to make your own  with ingredients that you already have in your own kitchen. Use for scones, biscuits, cobblers or in any recipe that calls for a boxed baking mix

3 cups flour
2 tablespoons granulated sugar
1 ½ tablespoons baking powder
1 teaspoon baking soda
1 ½ teaspoon salt
4 tablespoon cold butter, cut into pieces

• In a medium bowl, sift flour, sugar, baking powder, baking soda and salt.
• With a fork or pastry cutter, cut in the small cold pieces of butter until the butter is pea size or smaller.
• Store covered in the refrigerator for up to a month.