|all-purpose flour (unsifted): 3 Tbl|
|curry powder: 3 Tbl|
|ground cumin: 1 1/2 tsp|
|salt: 1 tsp|
|chicken breasts: 1.5 lbs|
|white potatoes (diced): 2 cups|
|carrots (chopped): 1 1/2 cups|
|whole apples (chopped): 1 cup|
|onions (chopped): 3/4 cup|
|garlic: 2 cloves|
|jalapeno peppers: 1 whole pepper|
|chicken bouillon: 1 tsp|
|water: 1/2 cup|
|canned coconut milk: 1 cup|
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, jalapeño 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.