Here is the final recipe we sampled during our Columbus Day family watercolor/food fest. I don’t know which was more fun–painting the day away with my mother, daughter, and sister or sampling three new recipes in one day. I’ll call it a tie. This slow-cooked chicken with coconut-pineapple curry sauce was the perfect choice for a cold, rainy fall day. Its stick-to-your ribs goodness warmed our bodies and the wonderful aroma filled the air as we worked on our paintings. This recipe was originally featured in Betty Crocker’s ipad cookbook, but my mother adapted it to suit our tastes. Here’s what you’ll need to make this delicious chicken curry:


1 lb. boneless, skinless chicken breasts, cubed
2 sweet potatoes, peeled and cubed
1 red or green bell pepper, cubed
1 can (14 oz.) coconut milk
1  can (20 oz.) pineapple chunks with juice
2 cans (4.5 oz.) chopped green chilies
1/2 cup chicken broth
4-6 teaspoons curry powder (we used 6 teaspoons)
2 teaspoons corn starch
1/2 teaspoon salt
1 large, firm banana, cubed
2 cups cooked rice (we used jasmine rice)

Spray a 3- to 4-quart slow cooker with cooking spray. Combine all ingredients except banana and rice. Cover and cook over low heat for 6-7 hours. Spoon over hot cooked rice.