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Chicken Curry (crockpot)
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| about 4 | chicken breasts, frozen or thawed |
| tons of whatever veggies you like (I use squash, zucchini, carrots, celery, etc) | |
| about 3 | chopped tomatoes, (or you can just use a can of diced) |
| 1 | onion chopped |
| 1 can | coconut milk, (light or regular, doesn’t matter) |
| 1 cup | chicken broth |
| salt to taste | |
| 1 or 2 Tbsp | curry powder, (your preference) |
| 1 Tbsp | ground cumin |
| 1 tsp | ground coriander |
| 1 tsp | turmeric |
If you like you curry spicy, you can chop up a dried red chili or 2 and add.
Cook on low for about 6 hours (longer if chicken was frozen). I usually serve with wild/long grain rice (not instant). To cook the rice in a crock pot (a separate one), use a 1:2 ratio, like 1 cup of rice to 2 cups of water. Cook on low 4 or 5 hours.
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