3 tablespoons all-purpose flour
3 tablespoons curry powder
1-1/2 teaspoons ground cumin
1 teaspoon salt
1-1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
2 cups peeled and chopped potatoes
1-1/2 cups bias-sliced carrots
1 cup coarsely chopped cooking apple
3/4 cup chopped onion
2 cloves garlic, minced
1 jalapeno pepper, seeded and finely chopped
1 teaspoon instant chicken bouillon granules
1 cup water
1 13-1/2-ounce can unsweetened coconut milk
Hot cooked rice
1. In a large plastic bag combine flour, curry
powder, cumin, and salt. Add chicken, a few
pieces at a time; seal and shake to coat.
2. In a 3-1/2- or 4-quart slow cooker combine
potatoes, carrots, apple, onion, garlic, jalapeno
peppers, and chicken bouillon. Top with chicken.
Pour water over chicken mixture.
3. Cover; cook on low-heat setting for 6 to 8 hours
or on high-heat setting for 3 to 4 hours.
4. If using low-heat setting, turn the slow cooker
to high-heat setting. Stir coconut milk into chicken
mixture. Cover; cook for 30 minutes more. Serve
over hot cooked rice. Sprinkle each serving with
raisins and peanuts. Makes 8 servings.