A nice mild flavorful curry, great served over rice with buttered cauliflower on the side.
Crock Pot Chicken Curry
1 1/2 lb. boneless, skinless chicken breasts, cut into chunks
1 onion, chopped
1/4 tsp. fresh ginger, minced
4 small potatoes, diced
1 c. frozen peas
2 Tbsp. butter
1 can coconut milk
1/2 c. pineapple juice
1 c. chicken broth
1 Tbsp. curry powder
2 Tbsp. flour
pinch red pepper flakes
1/2 tsp. pepper
1 1/2 tsp salt
Place chicken, onion, ginger, potatoes, peas, butter, coconut milk and pineapple juice into crock pot. In a small sauce pan, whisk flour and curry powder into broth. Heat to high, stirring frequently until thick. Whisk in salt, pepper and red pepper. Pour into crock pot. Cook on low for 5 - 6 hours.
