Ingredients

• 4 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 can (14.5 ounce) chicken broth
• 1/2 cup curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 red bell pepper, chopped
• 1-2 jalapeno peppers, chopped
• 1 tablespoon cornstarch
• 1/4 cup flaked coconut, or to taste
• 1 tablespoon sriracha (I use more for we like it hot)

Instructions

1. Place chicken, potatoes, onion, red pepper, jalapeno peppers, garlic, coconut milk, chicken broth, curry powder, salt, and black pepper in a slow cooker.
2. Cook on Low for 5 hours. Stir in cornstarch, sriracha and coconut flacks and cook until thickened, about 1 more hour.