Recipe: Coconut Chicken Curry

This recipe is intended to be made in the crock pot, however, when I was down in the Springs, just this last weekend, I had printed the recipe out for Mike, and said that if he were to make it, we could have dinner at home when I got back. He agreed to make it, and I was wondering if he would remember to do it.
Remember he did...however, I think he was wishing that he hadn't.

Mike ended up prepping the meal, by cutting up all of the ingredients, and as he went to place them into the crock pot, the cutting board slipped from his grip, and broke the crock pot. He wasn't in a good mood after that! Instead of using the broken crock pot, Mike placed everything in our big steamer pot and cooked it on low for the day.

Before we were able to eat, Mike started to make some quinoa. I came home, and Mike came out to greet me. As we made our way into the house, the quinoa had boiled over, and all across the stove top. Mike's frustrations grew, as he began to make some rice instead.

When we finally got to eat, I liked the flavor, and the heat was pretty weak. Mike said that he refrained from adding things to the recipe, as this is a new one, and we both wanted to see how the base recipe was first. Now that we know, Mike has plans to doctor this meal. I told him to have at it.

I also tried to cheer him up by saying that if he didn't really want to make dinner, he just had to say so, instead of breaking the crock pot...I realized after I said it, that it wasn't the right time to joke about that...not yet, at least.



2 pounds skinless, boneless chicken breasts, cut into cubes
2 potatoes, peeled and cubed
1 onion, chopped
1 clove garlic, minced
13.5 oz can coconut milk
1 cup chicken broth
1/4 cup curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 red bell pepper, chopped
1 tablespoon cornstarch
1 tablespoon raisins, or to taste (optional)
1 tablespoon flaked coconut or to taste (optional)

Place chicken, potatoes, onion, garlic, milk, broth, and spices in a slow cooker.
Cook on low for 4 hours.
Add red bell pepper and cook for 45 minutes.
Stir in cornstarch and cook until thickened, or 15 minutes.
Sprinkle in raisins and coconut to serve.
Serve over rice.

Enjoy!