|Curries are such a versatile delicious one pot meal!|
3 large boneless skinless chicken breasts, cut into 2" chunks
1 red onion, chopped
1tbs minced garlic
3tbs fresh ginger, minced
1 jalapeno, seeded and minced
1tbs curry powder
1tsp cayenne pepper
1/4tsp dry mustard
1 15oz can crushed tomatoes
1c coconut milk
1c chicken stock
1 red bell pepper, seeded and cut into chunks
12oz green beans, washed, trimmed and cut into 2" pieces
1 small can water chestnuts, drained
1/4c lemon juice (to add at the end)
1. In a bowl, mix tomato sauce, coconut milk, chicken stock, and spices. Add some salt.
2. In slow cooker, add veggies at the bottom. Mix in the garlic, ginger and jalapeno. Place the chicken pieces in a single layer on top. Pour the sauce mixture over the entire dish, covering evenly.
3. Cook on high 3 or 4 hours or on low 5 or 6. It's done when the chicken is cooked through and tender. Adjust seasonings and salt as needed. Stir in lemon juice at the end. Serve with rice or cauliflower "rice."