CROCK POT CURRY CHICKEN FOR THE SLOW FOOD POTLUCK ENJOY DAN:

CROCK POT CURRY CHICKEN FOR THE SLOW FOOD POTLUCK IN GREENBANK

                                                                                                    By CHEF DAN:

Serves 12

INGREDIENTS:

3-4 pound skinless, boneless chicken breasts cut into cubes

2 tablespoon coconut oil

1 tablespoon EACH Garam Masala, and cumin seeds

2 tablespoon yellow curry paste

1 (19.5 Oz) can Mae Ploy coconut milk

1 (10.5 Oz) can RO**TEL diced tomatoes with green chilies

3 garlic clove, minced

1 thumb-size fresh ginger, grated

2 teaspoons EACH turmeric, sumac, berbere and coriander

2 onions, chopped

2- Bell peppers, diced

1 cup chicken broth

Season with sea salt and freshly ground black to taste

DIRECTIONS:

1.   Heat the coconut oil in the Crockpot and when hot.

2.   Add Garam Masala, cumin seeds and curry paste, gently heating them until the seeds begin to crackle.

3.   This will infuse the oil and gently roast the spices.

4.   Add coconut milk, and next 7 ingredients.

5.   Add chicken, onions and bell peppers, broth, season with S. & .P.

6.   Make sure everything is thoroughly mixed together and cover.

7.   Cook on high for 4 hours or the way I prefer on low for 7-8 hours.

ENJOY DAN:                                    SLOW THE FORK DOWN!!