My husband and brother love this meal. It’s a little too spicy for skylar but i scoop her’s out before i add the cayenne and she loves the broth over rice.
6 boneless skinless chicken breasts cubed
1 can of chickpeas
1 head of cauliflower separated
2 14.5 oz cans of coconut milk
1 knorr chicken bouillon cube
2 tbsp or more to taste Yellow curry powder
2 tbsp or more to taste red curry powder
3 tbsp red curry paste
1 tbsp minced garlic
1 tsp cayenne pepper
Layer cubed chicken, chickpeas, and cauliflower in the bottom of a crockpot.
Add the minced garlic
Both curry powders
Stir to combine.
Add cayenne cover and cook on low for 6 hours.
Serve over jasmine rice.