Crock Pot Coconut Chicken Curry

Place items in crock pot in this order:

1 large chicken breast (can be frozen)
1/2 T. olive oil
2 cloves minced garlic
1 t. fresh minced ginger
1 T. curry powder
1/2 t. ground tumeric
1 c. water
1 chicken bouillon cube or 1 t. chicken bouillon powder

1-2 sliced chili pepper (the smallest kind) with seeds (hotter) slice down into small circles
1 15 oz. can diced tomatoes
2 uncooked russet potatoes peeled and chopped into 1 " cubes

2 medium sized carrots sliced diagonally

1/2 medium sized onion chopped corsely
1 15 oz. can unsweetened coconut milk
1 t. salt
3 t. sugar

Do not mix together, the ingredients will cook together in the crock pot. Cook on low 6 hours or high 2-3 hours. Before serving get chicken out with a fork and cut it with kitchen shears into long thin slices. Place back into curry mix. If consistency is thin, cook without lid for the last 20 minutes. Add more salt to taste.

Toppings:

Shredded Baking coconut
Sliced Almonds-Toast almonds and coconut in 1/2 T. butter melted in a frying pan
Fresh pineapple chunks


Serve over your favorite rice.