Chicken Potato Indian Curry

1 can lite coconut milk
2lbs boneless chicken thighs
6 carrots, peeled and sliced into 1/2 inch pieces
3 potatoes, peeled and cubed into 1/2 inch pieces
1 small onion, diced
2 garlic cloves, minced
1 tsp mustard powder
1/2 tsp red pepper flakes
1 tsp cumin
1 tsp turmeric
1 tsp coriander
1 tsp salt

Spray crockpot with non-stick cooking spray. Then add milk and seasonings together, whisk until well mixed. Add chicken, potatoes, carrots, and onion. Mix well. Cook on low for 8 hours or high for 6 hours. Serve over rice and a side of Naan.


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