Viva El Crockpot ! Julie's Coconut Curry Chicken

This is a classic in our household. It was introduced to our family by my brother in law Danny, a great cook. It was one of the many dishes he had prepared for a dinner party, and both Leo and Dylan kept asking me to make 'Danny's curry chicken' thereafter. I have made it again and again, making slight changes each time, in search of my desired blend of flavours...

While in Xcalak (Mexican Costa Maya) in last December I found myself with all the ingredients to make this dish, except for the coconut milk. What to do oh what to do?... about 2 hours away from town... and while I was thinking of a solution, I was staring out the window... and there it was! Plenty of coconuts hanging in those trees!!!
Gabriel, the caretaker of the property, kindly cut one for us, and I got very busy. Empty it and keep the liquid, then peel the hard brown shell (with a thick spoon is best), and I finally ended up with beautiful white coconut chunks. In a blender, I put about 2 cups of coconut pieces, the liquid previously drained out from the fruit, about 2 cups of chicken stock, and a little milk (1/3 cup). Blend until smooth - et voilà! The beginning of my first Coconut Curry Chicken really really made from scratch !!!

And with that to my credit, I renamed the dish 'Julie's Coconut Curry Chicken'. Enjoy!

JULIE'S COCONUT CURRY CHICKEN

4 to 6 chicken breasts, skinless and boneless
1 1/2 cup flour
1 onion, finely copped
5 or 6 medium potatoes, peeled and cut in 2 inch cubes
4 carrots, diced
1 can of coconut milk
4 cups chicken stock
2 TBsp fresh ginger, grated
3 big cloves of garlic, crushed
2 TBsp curry powder
Salt to taste

Cut the chicken in 2 inch cubes, and coat with the flour (you may add some curry, and or garlic, and or ginger powder to the flour). In a frying pan, brown the pieces of chicken and set aside. Cut the onion, carrots and potatoes, mix and place in the bottom of the crockpot - and add the chicken on top. In a bowl, mix the coconut milk, chicken stock, garlic, ginger, curry powder and salt - and poor it over the other ingredients in the crockpot. Cover and cook on low for 4 to 5 hours. You may stir it half way through the cooking time. Serve on basmati rice - yum!!!