Instructions:
1. Cook rice according to instructions (in slow cooker or in pot on stove.)
2. Cut chicken (or tofu) into cubes. Heat small amount of cooking oil in fry pan. Sauté optional onions in pan until transparent. Add cubed chicken or tofu and cook until lightly brown. Add the rest of the fresh veggies and sauté.
3. Pour can(s) of coconut cream in large pot.
4. Add curry powder and chicken (or tofu or TVP for vegetarians/vegans) to coconut cream.
5. Add salt and pepper to taste.
6. Heat curry mixture, then serve over rice.
7. Top with unsweetened coconut flakes, salted peanuts or cashews, and hot sauce.
Note:
- This recipe is also great with any added fresh vegetables.
- Tofu can be substituted for chicken to make this vegan/vegetarian