Slow Cooker Coconut Chicken Curry

In an effort to use some frozen coconut milk I tried a new recipe for coconut chicken curry.  It was delicious!  I started with this recipe a friend had shared on Facebook and reduced the spices so my kids would eat it.  The best part is that it's a crockpot meal.  So easy!

First I took 2 pounds of chicken thighs from the freezer.  I used my kitchen shears to cut them into bite-sized pieces and trim off fat.  I put the pieces in to the crockpot along with:

• 2 cups diced red & orange bell peppers (from freezer)
• 1/2 diced yellow onion
• 2 cups of baby carrot slices.
• 2 cups of chopped tomatoes (from freezer)
• 10 pieces of garlic, pressed
• 1 cup coconut milk (from freezer)
• 1 1/2 T curry powder
• 1 t. cumin
• 1/4 t. red pepper flakes
• 1/2 t. salt
• 1 t. coriander

I mixed it all together and it cooked on high for about 4 hours.  We ate it over rice and it made such a substantial amount that we almost had enough for a whole additional meal.  

 
I thought I'd share the recipe because it was so easy, yummy, and made great leftovers, too.

Katie