Recipe
1 1/2 lb boneless chicken breasts or thighs, cut into chunks
6 c of chopped veggies, e.g., onion, carrot, green beans, broccoli, tomatoes, red bell pepper
14 oz coconut milk
1 c crushed tomatoes (or tomato sauce)
1 tbsp ground cumin
2 tsp ground coriander
2 tsp ground ginger
2 tsp garlic powder
1 tsp cinnamon
1/2 tsp cayenne pepper
salt & pepper
Chop your chicken and veggies and put them in your crockpot. Add the coconut milk, tomatoes, and spices. Stir, cover, and cook low for 5-6 hours. You can uncover for the last hour to help it thicken.
Notes
My spice selection wasn't quite up for the job this time: no coriander, and ran out of cinnamon. So the end product lacked that distinct curry flavor. You couldn't tell by the scent, though - the coconut is especially mouth-watering. And ultimately, the taste was fine. The chicken is super tender :) I could do with a little more spice, and I guess coriander. With the abundant vegetable options, this one's definitely worth keeping in mind.
The original recipe calls it "yellow curry"; mine was clearly a rich orange though:
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