Small Crockpot Chicken Curry Sauce

Ingredients

2 Skinless boneless chicken breasts
1 medium tomato, diced
½ medium onion, chopped

2 cloves garlic, minced
¾ Cup water
1 tsp extra virgin olive oil
½ tsp salt
½ tsp pepper
2 tsp curry powder (mild)

¼ bell pepper, diced

Thai Version, add:

⅓ cup diced pineapple

1 tsp fish sauce

2 tsp Tamarind paste

1 tsp fresh Thai basil, chopped (added ½ hour before serving)

Replace water with Coconut Milk

Directions

Cut the chicken into 1 inch pieces, trimming all fat in the process. Toss chicken with olive oil, salt and pepper and let sit for about 15 minutes. 

Place chicken in your 1½ quart crock pot. Add tomatoes, water, onion, garlic and curry powder. Cook on low for 8 hours, then crack the lid and turn to high for 30 minutes to let the sauce thicken and reduce slightly.

Serve with steamed (brown?) rice or rice blend.

Or serve with bunches of other add-ins on steamed rice: 

• Diced apples
• Diced sweet onions
• Raisins
• Diced pineapple
• Roasted peanuts
• Chunks of lime (for squeezing juice from)
• etc