Wednesday, February 5, 2014

Thank You Rachel Cox!!
6-8 frozen chicken breasts
2 cans of coconut milk (I find it on the Asian aisle at Walmart)
1 cup of lime juice
1 can of tomato sauce (15 ounce size can)
1/4 cup of curry powder
1 tablespoon of salt
1 teaspoon of tumeric
1 tablespoon cumin
1 tablespoon cinnamon 

I am not adding veggies in this curry, but you certainly can.  I love curry dishes that add potatoes, spinach, onion, water chestnuts, or zucchini.  Feel free to make this dish your own.  I am just keeping it simple and will serve it over a nice yellow rice and salad.  

This is one of those just throw all the ingredients in the crock and let cook for 7-8 hours on low.  If you add veggies, then add some chicken broth to make sure you have enough liquid in the pot to generously cover everything.