Threw this in the crock pot the morning of 1/10/06 before work and came home to a wonderful dish. We loved it! I couldn't tell there were apples in the dish, but it must have added something because Melik could not stop raving! I cut the recipe down a bit to fit it into the tiny pot. Oh, and I left out the raisins, peanuts, and jalapeno.

Ingredients
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

Directions
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, jalape¿o 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.

Nutrition facts per serving:
calories: 409
total fat: 14g
saturated fat: 10g
monounsaturated fat: 2g
polyunsaturated fat: 1g
cholesterol: 49mg
sodium: 513mg
carbohydrate: 45g
total sugar: 8g
fiber: 4g
protein: 26g
vitamin C: 20%
calcium: 6%
iron: 25%