Prep Time : 5-10 minutes
Cook Time : 4-10 hours depending on your day and what setting 
Yield : 6 Servings 

This can be made right away or made a freezer meal by placing all ingredients in a gallon freezer bag.  Take the bag out the night before you plan on cooking it (however, this isn't required and can be placed in the crock pot that morning).

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Ingredients:

2 pounds boneless, skinless chicken breasts, cut into bite-size pieces (or whole if shredding)
1, 6oz can of tomato paste
1, 13.5oz can of coconut milk
1 small onion, chopped (about one cup)
2 cups of frozen peas
1, 14.5oz can of tomato sauce (about 1 3/4 cup)
2 large cloves of garlic, minced
3 tablespoons honey
2 tablespoons curry powder (or substitute with 2 tablespoons Tandoori seasoning)
1 teaspoon salt
1 teaspoon crushed red pepper

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Directions:

Place all ingredients into the crock pot and cook for 4-6 hours on high or 6-10 on low.  

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Serves well over jasmine rice.  I add a dollop of Greek yogurt on top and serve with naan.

Nutrition:

I couldn't find the nutrition on this one sorry.

My notes:  

We are not big fans of most curry which is why we substitute with Tandoori seasoning.  I double the Tandoori and crushed red pepper for a much spicier and flavorful dish.  The chicken can be served in chunks but to hold more flavor I shred the chicken to capture the juices better.  

Recipe found on: http://www.NewLeafWellness.biz