Chicken Curry in the Crock Pot

Ingredients:

• can of coconut milk
• 4-6 frozen skinless, boneless chicken breasts
• 1 8 oz can tomato paste
• 4 T curry powder
• 1 t ground coriander
• 1 t ground cumin
• 1 t peeled and grated ginger
• few dashes of Tobasco
• 1 yellow onion. chopped
• 6 cloves of whole, peeled garlic
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 3 large russets, sliced thick, skins left on
• 4 carrots, chopped roughly
• 1 cup frozen corn
• 2 cups low sodium chicken stock

Directions

Mix together in a small bowl: spices, coconut milk, Tobasco sauce, and tomato paste. Pour into the bottom of a crock pot. Add the chicken, tossing a few times to coat it nicely. Layer the remaining ingredients on top of the chicken. Pour chicken stock over the veggies, add a little salt and pepper.

Cover and cook on low for 7-9 hours, or on high for 4-6. About halfway through, toss everything to coat the veggies, etc, and gently toss again before serving. Season with salt and pepper. Serve over brown rice.