Here’s what you do:
Put 2 pounds of boneless, skinless chicken in the crockpot (sprayed with cooking spray).
The recipe calls for cutting that chicken into large cubes, so I thawed it and did just that, but I think it would work just the same if you just throw in some of those Costco frozen chicken tenderloins and not mess with the whole thawing business).
Put these next ingredients in a food processor (or blender if you don’t have a food processor):
1 whole onion, peeled and halved
2 cloves garlic, peeled (I just used the fresh chopped garlic in the jar you can get at the grocery store)
1 whole small green bell pepper, seeded and quartered
1 small can tomato paste (6-oz.)
1 can coconut milk (14-oz….why does that make my mouth water to type the words “coconut milk”??)
1-1/2 tsp. salt
1 Tbs. curry powder
1 Tbs. Garam Masala (I had to go to two stores to find this but they had it at Walmart)
Blend together until relatively smooth.
Pour sauce mix on top of the chicken waiting in the crockpot.
Add 2 whole dry red chili peppers if you want more heat (I didn’t because I didn’t want it to be too spicy the first time I made it…and because I didn’t have them:)
Close the lid and cook on low for five or six hours (depending on the power of your crockpot).
An hour before serving, shred the chicken into chunks if you started with tenderloins. Then mix together 2 Tbs. water and 1-1/2 Tbs. cornstarch until the cornstarch is completely dissolved. Add it to the chicken curry and mix well. Replace lid and continue cooking until serving time.
**I completely spaced the water and cornstarch business and it was still very good. I’m just saying…
Serve on top of steaming white rice.