Chicken Curry
by marta gonzalez
serves: 8
  Chicken Curry
  3 T   all-purpose flour
  3 T   curry powder
  1 1/2 tsp   ground cumin
  1 tsp   teaspoon salt
  1 1/2 lbs   boneless, skinless chicken breast halves or thighs, cut into 1-inch pieces
  2 c.   peeled and chopped potatoes
  1 1/2 c.   bias-sliced carrots
  1 c.   peas (optional)
  1 c.   coarsely chopped cooking apple
  3/4 c.   chopped onion
  2 cloves   garlic, minced
  1   jalapeno pepper, seeded and finely chopped
  1   teaspoon instant chicken bouillon granules
  1/2 c.   water
  13 1/2 oz   unsweetened coconut milk
  1/2 c.   raisins
  1/2 c.   peanuts, chopped
  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, jalapeņo 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.