This slow cooker chicken curry is easy to make and perfect for a cold snowy evening. Serves 6.

INGREDIENTS:

2 lb organic chicken breasts
1 can of unsweetened coconut milk
2 Tbsp red curry
2 Tbsp brown sugar
1/2 tsp ground ginger
1 tsp crushed red chili pepper flakes
4 cloves of garlic, minced
1/4 C peanut butter
1/2 C chicken stock
2 tsp JF Spicy Salt
1 tsp garam masala
1 red pepper, finely chopped
 
Toppings:
Red onion, shaved on the mandolin
Jalapeño, shaved on the mandolin
Fresh squeeze of lemon or lime
Peanuts, finely chopped

PROCESS:

Whisk together the unsweetened coconut milk, red curry, brown sugar, ground ginger, crushed red chili pepper flakes, garlic, and peanut butter. Be very careful not to spill any of this mixture. Mix in the chicken stock to thin out this mixture. Spray the slow cooker with nonstick cooking spray. Pour the curry mixture into the slow cooker. Place the chicken breasts into the slow cooker and coat the tops with the curry. Season with JF Spicy Salt. Cook for 3 hours on low. Once finished, the chicken should be falling apart in the slow cooker. Remove the chicken and cut it into small pieces. Add it back to the slow cooker and add any additional vegetables or mix ins now. I added a sauteed red pepper. I served this over rice for myself and cauliflower rice for Kevin.