Slow Cooker Chicken Curry

I have used this simple chicken curry recipe for years.  All you need is some basic items and a slow cooker. 

INGREDIENTS

1. 2-4 cans coconut milk
2. 1 box golden curry sauce mix
3. 8 tablespoons curry powder (hot madras preferred)
4. 2 to 4 cups water (depending on desired thickness)
5. Carrots, peas and whatever vegetables you want from freezer
6. 2-4 pounds chicken (diced)
7. White rice

DIRECTIONS

1. Dump all of your veggies into the crock pot
2. Dump all of your coconut milk into the crockpot
3. Turn the crockpot on high (just while you are cooking the chicken to warm it up)
4. Dice up and cook the chicken in a pan on the stove with a little oil.  Don't forget to season liberally.  You can never put too much seasoning.
5. Once the chicken is all cooked check the crockpot to make sure the vegetables and coconut milk is warm.
6. Once the milk and vegetables are warm you can add the chicken to the crockpot.
7. Turn the crockpot down to Low and cook for about 3 hours.
8. During the last 30 minutes of cooking prepare your white rice.

Once everything is cooking you can take a scoop of chicken curry and pour it over a scoop of white rice (if you eat rice...I myself do not).

TIPS

• Vegetables that work the best are carrots, peas, corn, and onions. 
• If you use broccoli don't add it until about 30 minutes from the end.  Otherwise they get mushy. 
• Canned diced potatoes are also good in this. A couple standard-sized cans are good.
• Adjust curry powder and water as needed for thickness and spice
• As for the chicken and coconut milk it's about 1 can per 1 pound of chicken.  My last meal I used 2 cans and 2 pounds of chicken.  Worked out perfectly.