Wednesday, November 4, 2015

Yummy Recipe Wednesday! (Slow Cooker Coconut Chicken Curry)

Welcome friends and food lovers to another Yummy Recipe Wednesday! Today I bring you a delicious dish with bold flavors that you will absolutely love. Chicken Curry is a popular dish in India, Southeast Asia, and the Caribbean and if you’ve never tried it before you’re really missing out. This recipe is more of a Malaysian style Chicken Curry due to the coconut milk and potatoes which are most commonly used in Curry there. If you’re new to Chicken Curry or maybe not new to it but have never tried making it before, I definitely recommend you give this recipe a try. It’s easy to make, despite the amount of ingredients, and cooking in the slow cooker will make your house or apartment smell amazing all day. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Slow Cooker Coconut Chicken Curry

  • 2 lbs Skinless Boneless Chicken Breasts, cubed
  • 2 Potatoes, peeled and cubed
  • 1 Large Onion, chopped
  • 1 Tbsp Garlic, chopped
  • 1 (13.5 oz) can Coconut Milk
  • 1 cup Chicken Broth
  • 1/4 cup + 2 Tbsp Curry Powder
  • 3/4 Tbsp Cumin
  • 1/4 tsp Salt
  • 1/4 tsp Ground Black Pepper
  • 1 Red Bell Pepper, chopped
  • 1 can Pineapple Chunks, drained
  • 1 Tbsp Cornstarch
  • 1 Tbsp Raisins (optional)
  • 1 Tbsp Flaked Coconut (optional)

1. Place the chicken, potatoes, onion, garlic, coconut milk, chicken broth, curry powder, cumin, salt, and black pepper in a slow cooker.
2. Cook on Low for 4 hours then add the red bell pepper, pineapple chunks, and raisins (if using) and continue to cook for 45 minutes.
3. Stir in the cornstarch and cook until thickened, about 15 minutes more.
4. Sprinkle with the coconut flakes (if using) as you serve.

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