enough chicken parts for 4 people (thighs, drummies or legs)
               oil
               flour and seasonings (seasoned salt, pepper, your choice)

               1 large onion, diced
               celery, or mushrooms, or peppers, chopped (optional)
               3-4 cloves garlic, minced (I've often doubled this)
               1 tbsp curry paste (mild or medium, or a mixture of both,
               depending     on your heat tolerance) I use Pataks
               1-14 oz can stewed tomatoes
               1 can coconut milk

               Skin chicken and dredge in seasoned flour (not absolutely
               necessary, just thickens the finished product a bit.
               I cook this in my electric fry pan, will work on top of stove, or
               possibly in the crockpot. (although it will be slightly different)
               Brown chicken quickly in oil, chicken doesn't need to cook
               through,
               just get nice and brown.
               Push chicken aside, add a little more oil if necessary, and toss in
               veggies.
               The only vegetable that I think is necessary is onion, the rest are
               whatever you want to add. I often just put in a can of sliced
               mushrooms.
               When veggies are slightly cooked, add minced garlic and mix well.

               Push veggies aside and drop in curry paste, stir it a little and let
               it cook a minute till smelly.
               Add stewed tomatoes and coconut milk, and stir everything till
               mixed
               up. Turn heat down and simmer at least a couple of hours. Let the

               liquid cook down a little, but not too much. You want it nice and
               saucy.

               Serve over hot rice with a chutney on the side. It's great with a
               cucumber salad.

               If you don't want to serve with rice, I'll often put in cubed raw
               potatoes about 45 minutes before dinner.