Chicken Curry

• 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 halves or thighs, 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
• 1/2 cup water
• 1 13-1/2-ounce can unsweetened coconut milk
• Hot cooked rice
• Raisins
• Chopped peanuts

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.

allpurpose, curry powder, ground cumin, salt, chicken, potatoes, carrots, cooking apple, onion, garlic, pepper, instant chicken, water, milk, rice, raisins, peanuts

Taken from www.epicurious.com/recipes/member/views/chicken-curry-50127579 (may not work)