Slow-Cooked Chicken with Coconut-Pineapple Curry Sauce – Little Shop of Colors

Ingredients

• 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)