Slow Cooker Coconut Chicken Curry

• 2 carrots, medium
• 1 onion, medium
• 2 garlic cloves
• 1 medium green bell pepper
• 1 medium red bell pepper
• 1 lb chicken breast
• 1/4 cup canned tomato paste
• 1 cup full fat coconut milk
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon curry powder
• 1 tablespoon garam masala

1. Peel and chop onion and carrots. Mince garlic. Chop bell peppers and cube chicken.
2. Add onions and carrots to bottom of slow cooker, then peppers and garlic.
3. Layer chicken on top of vegetables.
4. In a medium bowl, whisk together tomato paste, coconut milk, salt, pepper, curry powder and garam masala.
5. Pour sauce over chicken and veggies; cook on low for 5 hours or high for 3 1/2 hours.
6. Serve over brown rice.
7. Add sriracha, if desired, to add some heat.

carrots, onion, garlic, green bell pepper, red bell pepper, chicken breast, tomato paste, full fat coconut milk, salt, pepper, curry powder, garam masala

Taken from www.food.com/recipe/slow-cooker-coconut-chicken-curry-525800 (may not work)