Coconut Chicken Curry over Bulgar Wheat

Coconut Chicken Curry
(CR)

2 T vegetable oil
5 boneless skinless chicken breasts
3 medium potatoes
¼ C dehydrated minced onion (rehydrated with water)
1-14 to16 oz. can coconut milk
¼ C wheat berry puree
3 T sugar (can add 1 T more or a little less if you want it less sweet!)
1½ -2 tsp salt
¼ tsp black pepper
1½ tsp curry powder
1 C chicken broth
2 C frozen peas
¼ tsp cayenne pepper (or less if you want it less spicy)
brown rice or 2 C cooked Bulgar wheat (Instructions are in the front of this book)

Brown chicken breasts in oil on both sides. Peel and chop potatoes and rehydrate onions by placing in water for about 15 minutes. Add potatoes to crockpot. Put chicken breasts on top of potatoes. Mix rehydrated onions, coconut milk, salt, sugar, pepper, curry powder, wheat berry puree and chicken broth. Pour sauce over chicken in crockpot. Cook on low for 6-8 hours, or until chicken is no longer pink and juices run clear. About 20 minutes before serving, add peas to crockpot. Serve over brown rice or Bulgar wheat.