by Alyssa Rivers

    Ingredients

    • 2 boneless skinless chicken breasts cubed
    • 2 large potatoes skinned and diced
    • 1 15 ounce can chickpeas drained and rinsed
    • 2 large carrots diced
    • 2 tablespoons vegetable oil
    • 1 medium yellow onion minced
    • 2 cloves garlic minced
    • ½ teaspoon fresh ginger minced
    • 1 6 ounce can tomato paste
    • 3 tablespoons curry powder
    • 1 teaspoon turmeric
    • 1 teaspoon salt more to taste
    • ½ teaspoon pepper
    • 2 15 ounce cans coconut milk full fat
    • Cilantro and rice for serving

    Instructions

    1. Prepare your chicken by chopping it into 2 inch pieces and seasoning with some salt and pepper. Heat a skillet over medium high heat with 1 tablespoon of vegetable oil. Saute the chicken for 5-8 minutes, until just seared on all sides.
    2. To the slow cooker add your seared chicken, potatoes, chickpeas, and carrots, set aside while you prepare your sauce.
    3. In the skillet you cooked your chicken, heat your oil over medium high heat, add the onion to the pan and saute for 3-4 minutes. Add in your garlic and ginger and saute for about 1 minute more.
    4. To the saucepan add your tomato paste, curry powder, turmeric, salt, pepper, and coconut milk. Whisk everything together well, remove from heat.
    5. Pour your sauce over your chicken and vegetables in the slow cooker, cover with the lid and cook for 4 hours on high, or on low for 8 hours.
    6. Serve fresh over rice with some chopped cilantro on top.