Crockpot Chicken Curry

Serves 4


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.

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