1 Green Pepper
1 Red Pepper
2-4 Boneless skinless chicken breast
250 or about 1 Cup Coconut Milk
1 Can Diced Tomatoes, drained
3-4 Cloves Garlic
4-6 Tablespoons Curry Powder
1 Tablespoon Paprika
1/2 Tablespoon Taco Seasoning or Cumin
3-4 Stalks Green Onions, finely sliced
Set up the slow cooker and turn to high setting.
Shake the can(s) of coconut milk, open and pour into slow cooker, if there are lumps give it a whisk until smooth.
Finely mince the onion and garlic, stir into sauce. Measure in the curry powder, paprika and taco season. Whisk well to blend into a sauce.
Slice the chicken into finger sized pieces. Stir into sauce and cook on high for about 2-3 hours.
Dice the bell peppers to desired size. Stir into slow cooker, cover again and continue to cook for another 2-3 hours.
Before serving prepare white rice to serve along side.
Serve curry over white rice, garnish with green onion slices.
Too hot to cook, go go gadget slow cooker!
This could also be made in a large skillet or stock pot. Saute the chicken in a little olive oil with salt and pepper until cooked through, add remaining ingredients and simmer until sauce is thick and flavorful. Adjust the seasonings as needed for best results.
Something else the doesn't need the stove?