Coconut Chicken Curry

Chicken CurryAdapted from: Martha Stewart and Mama and Baby Love

Divide into 2 bags:
3 lbs boneless, skinless chicken breast, chopped
2 medium onions, chopped
1 zucchini, chopped
2 cups baby carrots
2 cans chopped mangos
8 cloves garlic, minced
1 oz peeled, fresh ginger, thinly sliced
4 T curry powder
2 t coriander
2 t cumin
kosher salt to taste

Instructions for bag:
Add 1 can coconut milk and bag to slow cooker, cook on low 12 hours. Add 1 can coconut milk and bag of frozen peas 25 min before serving.

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