Crock pot curry

Ingredients 4-6 boneless chicken breast, cut into bit-sized pieces 5-8 large carrots (more carrots = less chicken = $ savings) 1 whole onion 4 cloves of garlic 2 bell peppers, seeded and quartered (less if you’re not a bell pepper person) 1 small can of tomato paste 1-2 cans of coconut milk 2 tsp sea salt 3 T sugar 2 tablespoons curry powder 1 T red curry paste 1 jalapeño Make it simple Place chicken breasts (could be frozen) and carrots in bottom of lightly greased pot Blend vegetables in food processor Add remaining ingredients to food processor and blend well Pour mixture over chicken and carrots Cook on low for 6 hours Serve over quinoa or basmati rice, cooked in chicken broth Serves 8