Pizza and Buffalo chicken wings are two of my favorite cuisines combined in one delectable dish!
| Prep Time: | 20 mins |
| Cook Time: | 5 hrs |
| Total Time: | 5 hrs 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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
- ¼ cup curry powder
- ¼ teaspoon salt
- ¼ 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
Instructions
- 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.
- Don’t like to add red pepper at the beginning because it disintegrates. Gives you a better presentation if added 1 hour before serving. Can always add some jerk seasoning or pepper flakes for a little heat. Also, be careful and stir slowly at the end or you will end up breaking apart the soft potatoes and making mashed.
Nutrition Facts
| Calories | 381 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 5 g |
| Protein | 33 g |
| Saturated Fat | 14 g |
| Sodium | 338 mg |
| Sugars | 4 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is a good base for an easy yellow curry. Now, the tweaks….We definitely always end up needing to add salt to our individual servings to bring out and meld the flavors. We also prefer more veg so add more bell pepper and I personally love sweetness for balance so I tend to add a hearty amount of raisins and coconut flake. My husband likes heat so he adds red pepper flake to his serving. Lastly, we use boneless skinless chicken thighs for a more tender slow cooker dish. All of this to say, the recipe as is probably won’t blow your mind, BUT, it’s a great jumping off point and highly adaptable to suit individual tastes.
My first attempt at making Curry and this recipe was so easy and delicious!! A keeper for sure.
Delicious!! This has become a family favourite. My kids and hubby absolutely love this recipe. I have made it in a pot on the stove top and it’s fantastic!!
easy to follow recipe with great taste, made it twice and its becoming our favorite
This was an awesome dish and I got lots of compliments on it! Using what I had, I used chicken leg & thigh quarters. I omitted the raisins and the shredded coconut. I did add some turmeric. I am rather proud of myself and will be making this dish again!
ultimately the veggies came out fine, but I agree with all the others; it’s extremely bland. if you like spice or complexity in your she’s, go with another.
A delicious recipe and so easy to prepare. The great thing about curry is that when you serve it you can add anything you like such as cashews, raisins, even sliced banana, to enhance the meal.
As some comments said the dish was bland, I added more ingredients at first go and it was delicious.: Matchstick carrots, Cardamon Pods, Star Anaise Bay, Cumin, and a bit more curry powder and raisins than recipie recommended. Used coconut cream instead of milk, and didn’t need the cornflower. Omitted the bell pepper as didn’t have any. Would make again but use sweet potatoes instead of usual,…. delicious!
I made this today. Definitely something missing from the recipe. It was bland and took way longer to took than advertised. Not sure I will make this again. Maybe it will taste better tomorrow.
Next time, I’ll sub more of chicken broth for coconut milk to create creamy sauce and more red pepper flakes to kick it up a notch.
Have no idea what went wrong. The broth was actually pretty awesome before I threw the chicken in and left for the day. I came home and the house smelled awesome but everything was just thin and watery and bland. We ended up going out for dinner. I did save it. Maybe if I throw it on the stove top and reduce it a bit and add more seasoning it might be good. Sorry-just wasnt the taste I was looking for.
We never had chicken curry so I didn’t really know what to expect and I tried it without the raisins and coconut topping first, then with it. much better with it. still I didn’t care for it that much but it wasn’t terrible or bad or anything, just kinda spicy. the green color was a bit strange to us also. now I’m glad we made it because the second time I had it later that evening I loved it. maybe it grew on me? idk? but yummy!!! I gave it 4 stars instead of five because it was a bit too much onion and spicy.
After reading other reviews I knew this wasn’t going to be spicy enough for us. I added more curry, lots of red pepper flakes, and will add additional spice on the next go around! Very good base to start from and make your own
Amazing, had it with Lime and Coconut rice, really complimented the flavour of the curry, will definitely make again
Decent start for curry chicken, but wow was this unbelievably bland. There’s very little flavor. Any recommendations is greatly appreciated.
I tried to modify this to accommodate two large bone-in skinless chicken breasts… Had it on low for four hours and added the red peppers at hour 4, cooked 45 more minutes, then added cornstarch and cooked for the last 15 minutes as recipe suggested. The chicken unfortunately tasted over-cooked.. . . I feel that perhaps I needed to recalculate / adjust the total cooking time to no longer than 4 hours. Otherwise the flavours were all there. I will try again.
Quick, easy- and delicious! I made it according to directions and added the extra kick of hot peeper flakes. My family cleaned their plates!
Pros: I was amazed that this recipe actually has a 1/4 c of curry powder in it. I thought it was a mistake but added 1/4 c anyway. 1/4 c is about the amount in the average size spice bottle. This recipe is easy to use as a base. I rarely follow a recipe without making my own changes. My changes were incorporated into the recipe easily and included adding carrots, eggplant and chick peas. I also added a cinnamon stick and 1/4 tsp. of nutmeg. I made Basmati rice to go with it and used 1/2 water and 1/2 of the curry broth to cook it in. Cons: The recipe instructions are vague. Specifically what type and size are the potatoes? I used red potatoes and they worked fine. I did a web search and found that 2 potatoes equal about 2 cups of potatoes. Since my potatoes were small I added 2 cups of potatoes which was about 4 of the type of potatoes I used. The recipe also doesn’t indicate the type or the actual amount of onion needed. I added 2 small yellow onions because that is what I had on hand. I was pleased with my version of this recipe but will be looking for other chicken recipes to try in the future.
Perhaps I need a better brand of Jamaican Curry Powder. I also overcooked the chicken. Not bad, but I’m seeking GREAT!
As written, this did not work for me at all. I put it in my slow cooker for 4 hours on low, and when I added the peppers, the potatoes were not even close to done. I switched it to high and the potatoes are still not done two hours later. I guess it might work better if you cut your potatoes into tiny pieces, smaller than the ~1 inch cubes I used, but I’m not likely to try it again.
It is quite easy, and very tasty. The one drawback is the potatoes did not cook fully even after 5 hours. Perhaps I needed to cut it into smaller pieces. Yes, I will try again.