- 2 pounds skinless, boneless chicken breasts, cut into cubes
- 2 potatoes, peeled and cubed
- 1 onion, chopped
- 1 clove garlic, minced
- 1 (13.5 ounce) can coconut milk
- 1 cup chicken broth
- 1/4 cup curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 red bell pepper, chopped
- 1 tablespoon cornstarch
- 1 tablespoon raisins, or to taste
- 1 tablespoon flaked coconut, or to taste
- Place chicken, potatoes, onion, garlic, coconut milk, chicken broth, curry powder, salt, and black pepper in a slow cooker.
- Cook on Low for 4 hours. Add red bell pepper and continue to cook for 45 minutes. Stir in cornstarch and cook until thickened, about 15 minutes more. Sprinkle with raisins and coconut flakes to serve.
03/15/2017
recipepes.com
Slow Cooker Coconut Curry Chicken, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
