While my great grandfather was in the South Pacific during World War 2 he had a version of chicken curry. When he came back home he found a recipe for it in a magazine and his wife, my great grandmother, made it for her family. Her kids grew up eating it and then their kids grew up eating it and it became everyone’s favorite meal. Her youngest daughter had one child, and that child is my dad. My parents met in college and the first time that my mom met his grandmother, she made my parents chicken curry. Although my dad had grown up eating it, my mom had never had it before. She loved it and that night asked if she could get the recipe. Now my older brother and I have grown up eating it, but neither of us have ever made it before. It has to cook in the crock pot for eight hours so we only have it on special occasions, or if we haven’t had it in a while, and when we do make it we make big batches of it so it lasts longer.

2 lbs of chicken breasts

14 oz can coconut milk 

1 white onion

3 tbs green curry

1 tbs garlic 

1 tsp ginger

1 tsp cloves 

Salt and pepper 

6 eggs

1 cup shredded coconut 

4 bananas

1 cup slivered almonds 

3 cups of rice

1. Cook chicken in a crockpot for 8 hours on low with 2 cups of water. 
2. In a skillet, sauté butter and chopped onion and garlic and add curry, ginger, cloves, salt and pepper. 
3. Add the can of coconut milk as well as the onion and seasoning mixture to the crockpot. 
4. Shred the chicken and let sit for another 30 minutes. 
5. Hard boil the eggs and cut up the bananas into slices. 
6. Cook the rice. 
7. Put the cooked rice in the bottom of a bowl, add the chicken mixture on top, and use the almonds, hard boiled eggs and shredded coconut as toppings.