Chicken Curry

• 3 tbsp flour
• 3 tbsp curry
• 1 1/2 tsp ground cumin
• 1 tsp salt
  
• 1/2 lb, cut into 1 chicken breast
• 2 cups peeled, chopped potato
  
• 1/2 cup sliced carrot
• 1 cup coarsely chopped apple
  
• 3/4 cup chopped white onion
• 2 cloves minced garlic
• 1 seeded, finely chopped jalapeno pepper
• 1/2 cups water
• 1,5 cup (13 oz) unsweetened coconut milk

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 slow cooker combine potatoes, carrots, apple, onion, garlic, jalapeno peppers. 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. 
5. Serve over hot cooked rice. Sprinkle each serving with raisins and peanuts. Makes 8 servings.  

Modified recipe from the BHG website