2 lbs. boneless chicken breast or chicken thighs, cut into 1/2" - 1" chunks.
1/2 onion, chopped
2 tsp. curry powder
1/2 tsp. ground ginger
Dash ground cayenne pepper
1/2 can coconut milk, about 3/4 cup
Combine all ingredients in a slow cooker. Cover and set to low for 4-5 hours. Serve chicken curry over rice. Garnish with a bit of sliced green onions, if desired.