Crockpot Curry

We love this curry recipe. We've been making it for years. I'm sorry I can't say where it came from, but it is now part of our permanent recipe collection. We eat it with brown rice and/or naan. It is also optional to sprinkle chopped peanuts over each serving. We have a boy with a peanut allergy so we don't do that. Everyone who has tried this recipe loves it and it does make the house smell wonderful while it's cooking.

CROCK POT CURRY

3 Tbsp. flour
3 Tbsp. curry powder
1 ½ tsp. ground cumin
1 tsp. salt
1 ½ lbs chicken (1 in. chunks)
2 c. potatoes, peeled & chopped
1 ½ c. bias-sliced carrots
1 cup cooking apple, chopped
¾ c. chopped onion
2 cloves garlic, minced
1 jalapeno, seeded and finely chopped (it is very mildly spicy. You can add more jalapeno if you want more kick)
1 tsp. chicken bouillon granules
½ cup water
1 (13 oz.) can coconut milk (in Asian store or Asian aisle in grocery store)
cooked brown rice
Optional: ¼ c. chopped peanuts

In a gallon Ziploc bag, combine flour, curry, cumin, and salt. Add chicken, a few pieces at a time; seal bag. Shake bag to coat. In a 3 ½ - 4 quart crock pot, combine potatoes, carrots, apple, onion, garlic, jalapeno, and bouillon. Top with chicken. Pour water over all. Cover and cook on low setting 6-8 hours or on high for 3-4 hours. If using low setting, turn to high at the end and stir in coconut milk. Cover and cook for 30 minutes more. If desired, serve over hot rice.

**Last time I made this I didn't follow the ziploc bag instructions to coat the chicken. I just threw it all into the crockpot together and mixed it together and cooked on low for 8 hours. I did use a crockpot liner and that made for ZERO cleanup (other than the lid).