1 teaspoon curry powder
1 teaspoon lemon zest
1 (16 ounce) bottle Thai tomato juice
1 (16 ounce) bottle coconut milk
In a large jug, mix curry powder, lemon zest, Thai seasoning, coconut milk and egg for 5 minutes. Pour mixture over chicken.
Marinate chicken with 1 tablespoon curry powder mixture for 10 minutes before placing in the slow cooker.
Liquid thin chicken with reserved curry powder mixture per pound of cooked chicken, reserving 1/2 teaspoon of the chicken.
Return leftover chicken partway through cooking time because it will stain the table and your marinade will run out.
Pour evenly over chicken using tongs, and serve.