1 tablespoon fresh ginger (about the same size as 2 cloves of garlic)
1 jalapeno, seeded and halved
1 (6 ounce) can tomato paste
2 cups canned unsweetened coconut milk
2 teaspoons salt
3/4 tablespoon curry powder
3/4 tablespoon garam masala
1/2 teaspoon turmeric
1 1/2 tablespoons cornstarch
2 tablespoons water
Cooked white or brown rice
Naan, for garnish
Plain Greek Yogurt, for garnish
Cilantro, for garnish
Spray the inside of your slow cooker with nonstick cooking spray. Add chicken, carrots, and bell peppers.
Combine onion, garlic, ginger, jalapeno, tomato paste, coconut milk, salt, curry powder, garam masala, and turmeric in a food processor until mostly smooth. Pour sauce mixture over chicken. Cook on low for about 6 hours.
Combine cornstarch and water in a small bowl until dissolved. Pour mixture into the slow cooker, stir to combine, and cook for one more hour, or until sauce thickens to desired consistency.
Serve coconut curry chicken over rice, garnished with plain greek yogurt, naan, and cilantro.