Coconut Curry Chicken

Coconut Curry Chicken

Ingredients:

*2 pounds chicken Tenders, cooked and cut into chunks (See HERE for cooking meat instructions if desired
*1 medium Onion, quartered
*1 medium Green Bell Pepper, seeds removed, quartered
*1-2 Red dried Chili Peppers, for extra heat
*2 Cloves Garlic, pressed
*1 13.5 ounce can Coconut Milk
*1 can 6 ounce Tomato Paste
*1 tablespoon Curry Powder
*1 tablespoon Indian Spice, see recipe below or use Garam Masala
*1/2 teaspoon Salt or to taste

Directions:

Blend in a food processor everything but the chicken, dried red chili peppers until creamy texture.

Then add to a stock pot or crock-pot the below thickener, blended curry mixture, cooked chicken and dried red peppers. Simmer on stove on low for about 20 minutes, stirring occasionally or add all ingredients to crock pot and set on low for about an hour or until heated through.

Thickener:

*2 tablespoons Water
*2 tablespoons Cornstarch

Topping:

*Fresh chopped Coriander/Cilantro, optional for garnish

Coconut Curry Chicken adapted from Tasty Kitchen

Indian Spice Mix Recipe: from Food.com

* 2 teaspoons Ground Coriander
*1 teaspoon ground Ginger
*1/2 teaspoon Cardamom
*1/2 teaspoon ground Cinnamon
*2 tablespoons Curry
*2 tablespoons Cumin
*2 teaspoons Turmeric

Mix together the above spices and store in an air tight container and use in recipes as needed.