This came out really tasty. It was a happy accident actually. When I first started making it, I expected it to come out thicker, because of the coconut milk. I think between the water content of the Trader Joe’s Light Coconut Milk, and the liquids that come out of the chicken, it caused it to thin out. I liked it that way though, instead of it being a rich, thick, creamy stew – It came out more light and refreshing like a soup, and sometimes a spiced spin on good ol’ chicken soup is just what the doctor ordered. I found the flavor interesting enough yet still refreshing, but if you are expecting some intense curry flavors, you may want to up the spice. In terms of influence, I would say it’s more on the Thai side of things.

Ingredients:

• 3 large chicken breasts
• 2 cans Trader Joe’s Light coconut milk
• 1/8 cup chicken stock
• 1 onion
• 1 sweet potato
• 1 zucchini
• 1 bell pepper
• 3 cloves garlic
• 2 tablespoons ghee
• 1 cup pineapple
• 1 medjool date
• 3-4 tablespoons curry powder
• 2 tablespoons paprika
• 1-2 tablespoons turmeric
• a few good shakes of
  • cardamom
  • cumin
  • salt
  • pepper
  • cayenne

The process couldn’t be any easier, which is the great thing about crock pots. I threw it together in the morning before heading out to work.

1. Peel and cube the sweet potato, and chop the vegetables into large chunks. Throw them in the crock pot.
2. Add the chicken, which should be cut into cubes. I use kitchen scissors, and just cut the breasts up right over the crock pot.
3. Add the spices, liquids, and any remaining ingredients.
4. Cook on low for 8-10 hours
5. Towards the end you can take the lid off or leave it open a crack to thicken it a slight bit if needed.