Food Friday- Coconut Chicken Curry

I made this last night and was very skeptical about how it would turn out (hence why I didn't take step-by-step photos for this one).  I've had the recipe on my food Pinterest board for a while, and something about fall makes me want curry.   I have to say it turned out pretty good.  I omitted the raisins, coconut, and bell pepper but it still turned out great.  My all time favorite coconut curry recipe is here on Allrecipes.  I've made it with chicken and tofu and surprisingly I prefer the tofu version!  It's a little runnier than this recipe, but still delicious.  Now I'm off to eat the leftovers for lunch!  I hope y'all have a wonderful weekend!

Coconut Curry Chicken

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
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
Directions
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.