Looking for a simple and delicious dinner with international flair? Try this easy recipe!

Slow Cooker Coconut Curry Chicken

2 boneless, skinless chicken breasts, cubed – $2.60
4 large carrots, peeled and diced – $0.76
1 large bell pepper, seeded and chopped (any color) – $1.00
1 medium onion, diced – $0.50
2 cloves garlic, peeled – $0.05
1 (5 oz) can tomato paste – $0.50
1 (14 oz) can coconut milk – $1.24
1 1/2 tsp salt – $0.01
1 Tbsp curry powder – $0.68
1 Tbsp garam masala (in the spice aisle) – $0.68
2 Tbsp water
1 1/2 Tbsp cornstarch – $0.50

Garam Masala substitute:

Garam masala should be in the spice aisle at your grocery store, but if you can’t find it, you can make it yourself with these ingredients:

1/2 tsp cumin
1/2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1/4 tsp crumbled bay leaves
1/8 tsp ground cloves

Directions:

1. Spray slow cooker with cooking spray. Place chicken, carrots and peppers on the bottom of slow cooker. Put remaining ingredients (except water and cornstarch) in a food processor or blender and blend until mostly smooth.

2. Pour sauce over chicken and carrots. Mix well, cover and cook on low for 6 hours.

3. An hour before serving, mix cornstarch with water in a small bowl until dissolved. Pour into slow cooker and stir to combine (this will thicken the sauce). Cook for one more hour.

4. Serve chicken over rice and garnish with cilantro.

Serves: 6

Total Cost: $8.52

Dinners Under $10: Slow Cooker Coconut Curry Chicken