Slow Cooker Coconut Chicken Curry

This was fantastic!  My Vitamix whipped up the sauce beautifully, and I'm now thinking about how to make other curried-flavor sauces the same way.  A side of naan for soaking up the extra juices is a must on this one!

1 kg (about 2lb) boneless, skinless chicken breast, cut in large cubes (I used chicken tenders and put them in the crock pot as is)
1 medium onion, peeled and halved
2 garlic cloves, peeled
1 can (156ml) tomato paste (I only used 2 Tbsp.  The whole can seemed like too much)
1 can coconut milk
1.5 tsp salt
1 Tbsp Garam Masala (make your own)
1 Tbsp Curry powder
(I also used 1 Tbsp Penzeys' Rogan Josh spice blend just for fun)
1 small green pepper, seeded and coarsely chopped
1 to 2 dry whole red chili pepper (optional, for those who like their curry on the burning side - didn't use these)

For thickening: 1.5 Tbsp cornstarch dissolved in 2 Tbsp water

Place chicken cubes inside slow cooker.

Place all the rest of the ingredients (except the chili peppers, cornstarch and water) in a food processor bowl and process together until the mix is smooth(ish). Pour sauce mix on top of the chicken, mix well, add hot peppers if using any, then close the lid. Cook on low for 6 hours.

An hour before serving, mix together water and cornstarch until the cornstarch is completely disolved. Add to the chicken curry and mix well. Place the lid back on for the rest of the cooking time.

Serve on top of steaming white rice, something wonderfully aromatic like Jasmin or Basmati rice. Decorate with chopped cilantro.