Chicken Curry with Pacific Spice

This turned out to be another great family meal, so easy to prepare and so healthy! The Quail and Olive Pacific Spice Vinegar adds so much to this meal, it was wonderful. Enjoy this with a side of brown rice served with chopped fresh cilantro and basil and a squeeze of fresh lime!

Chicken Curry

6 chicken tenderloins ( thighs or breast work too :) )

14 oz light coconut milk ( you can find this at trader joe's)

1 Tablespoon brown sugar

1 Tablespoon Pacific Spice

1 medium onion, chopped

2 garlic cloves minced

1 inch knob of ginger peeled and grated

Yellow bell pepper seeded and chopped

Green bell pepper seeded and chopped

1 zucchini chopped

3 yellow potatoes chopped

1 tablespoon curry powder

Combine all ingredients in crockpot. Cook low for 6-8hours. Serve over rice with chopped cilantro, basil, scallions, and limes cut into wedges. 

When you prepare the rice, you can add a few splashes of plum basil vinegar to the water or chicken stock, it really adds to the flavor of the rice. Enjoy!