Slow Cooker Chicken Curry with Coconut Milk

Combine chicken tomatoes coconut milk carrots onion garlic curry paste ground almonds and 4/5 of the cilantro in the slow cooker and close the lid.

Cook on High until chicken is cooked through about 4 hours. If sauce is too thin mix cornstarch with water in a small bowl and stir into the sauce. Cook for an additional 10 minutes.

Meanwhile bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low cover and simmer until rice is tender and water has been absorbed 20 to 25 minutes.

Serve curry over rice sprinkled with remaining cilantro and sliced almonds.