Slow-Cooked Chicken Curry w/ Coconut Rice

This is another family favorite. I usually do a little less curry than the recipe calls for, just so it's not too spicy for my kiddos. The best part is topping it! The topping possibilities are endless. 

• ½ onion, chopped
• ⅓ cup tomato paste
• 1 Tablespoon freshly grated ginger
• 4 cloves of garlic, chopped
• 2 Tablespoons curry
• ¾ cup water or chicken broth
• 2 pounds of chicken (I usually use thighs, but breasts work too)
• 1 ¼ cups jasmine rice, uncooked
• 1 (13.5oz) can coconut milk
• Toppings of your choice: chopped mangoes, pineapple, mandarin orange, almond slices, sunflower seeds, green onion, coconut, raisins, cranberries, cilantro, crispy rice noodles, etc...

To your slow cooker add the onion, tomato paste, ginger, garlic, curry and water or broth. Mix well. Add the chicken and cook on low for 6-7 hours or on high for 3-4 hours.
Make your coconut rice: bring coconut milk to low boil over low heat. Add rice and stir. Cover and let simmer on low for 20 minutes. Stirring occasionally. Serve warm with chicken on top, topped with your favorite toppings.
Freezer directions: I usually double the recipe. Split the chicken between two gallon size freezer bags. Top the chicken with the chopped onion and then mix the tomato paste, ginger, garlic, curry and chicken broth and split up between the two bags. Write on the bags what it is and the date and freeze for up to 6 months. When ready to cook just thaw and throw in the crock pot.