Crockpot Chicken Curry

The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!

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Serves: 8-10

Ingredients:
1 can coconut milk
1 box (32 ounces) chicken stock
2 tablespoons yellow curry powder
½ teaspoon cayenne pepper (1/4 for mild)
1 teaspoon ginger powder
2 teaspoons salt
1 clove garlic, fresh minced
¼ cup brown sugar
2 chicken breasts
3 red sweet mini-pepper, cubed
3 green sweet mini-pepper, cubed
1 small red onion, cubed
2 large carrots, sliced
2 tablespoons cilantro
1 cup cream

Instructions
Place all ingredients the in the crockpot leaving out the cilantro and cream. Place on low for 4-6 hours. When the time is up take out the chicken and chop into bight sized chunks and place back in the curry with the cream and fresh cilantro. Serve over jasmine rice.

Slightly adapted from a recipe from oliveandartisan.com