Coconut Curried Chicken {Crockpot}

A week or so ago I made a Pineapple Curried Chicken. I made that recipe up since I didn't have coconut milk on hand. It was REALLY good, but there's just something I LOVE about coconut milk with curry.

So here is my delicious recipe!

Coconut Curried Chicken (serves 3-4)

• 2 frozen chicken breasts
• 1 bag of frozen stirfry vegetables
• 13.5 oz can lite coconut milk
• 14.5 oz can petite diced tomatoes
• 1 tablespoon curry
• 1 teaspoon ground ginger
• 1 clove garlic, minced
• 1/4 tsp cayenne pepper
• 1 1/2 teaspoons salt
• 1 cup tomato sauce
• 1 tablespoon sugar
• 1 tablespoon cornstarch

1. Spray crockpot with cooking spray. Very important! Place frozen chicken breasts at the bottom. Pour the frozen vegetables on top.
2. In a bowl, mix the remaining ingredients, except the corstarch, until smooth. Pour over the vegetables and chicken.
3. Cover the crockpot and cook on high for 3-4 hours or low for 5-6. 10 minutes before serving, mix the cornstarch with 3 tablespoons water.
4. Fish out the 2 chicken breasts and chop into small, bite sized chunks. Pour the chicken back into the crockpot.
5. Add in the cornstarch/water mix. Stir the contents of the crockpot and wait 5 minutes. Add additional cornstarch/water to reach desired thickness. Serve over rice.

Ok, this is so yummy!

Normally, instead of using tomato sauce and cornstarch, I would just use a can of tomato paste. I like the sauce thicker, so if you do too, swap out the tomato sauce and cornstarch for the paste.

Enjoy!