December 4: Today I combined some of my favorite kitchen tricks: making up recipes and using the crock pot. With only ingredients from the pantry and freezer!

Slow cooker chicken curry
1 lb boneless skinless chicken breast cut in small bite-sized pieces
1 onion, chopped
1 can petite diced tomatoes, drained
1 can coconut milk
1 Tbs curry powder
salt
2 cups leftover rice

Combine all ingredients except rice in slow cooker. Cook on low for 4-5 hrs. Add rice, stir, and cook for about another hour.

Easy! I had some leftover rice in the freezer that I had made with turmeric and peas for an Indian dish. Perfect for this.
Everyone in the family ate it and liked it. After the first bite, Hannah declared she did not like it. We convinced her to have a bit more, and after about four bites she got used the flavor and there were no more objections. None from Violet, either.

So yes, my kids eat curry. Hannah will not eat a fish stick, but she’ll eat chicken curry.