All you need is 5 things:

Chicken, Curry Powder, Granulated Garlic, Salt, and Coconut cream.

5 pounds of Boneless, Skinless Chicken Breast

1/4 cup curry powder

1 tbsp granulated garlic

1 tbsp salt

2 cans of coconut cream.

Coconut cream can be substituted for coconut milk. Also, depending if you want to eat something with the curry, you may want to add more spices. I typically eat my curry on top of rice, in which case I would add a bit more spices than listed, but I’ll leave it up to your own tastes!

Just throw everything all in there, and let it cook on high for 6–8 hours. If you want the chicken to shread more easily, cook for 8 hours. If you would rather have juicer chicken, cook for 6 hours.

Voila!

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