Slow Cooked Chicken Curry
INGREDIENTS
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3 tablespoons all-purpose flour
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3 tablespoons curry powder
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1 1⁄2 teaspoons ground cumin
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1⁄2-1 teaspoon salt
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1 1⁄2 lbs boneless skinless chicken breasts or 1 1⁄2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
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2 cups small red potatoes, scrubbed (halved or quartered)
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1 1⁄2 cups carrots, cut 1/4 inch thick on the bias
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1 cup coarsely chopped cooking apple (make big chunks so they do not dissolve)
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1 cup chopped onion
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2 garlic cloves, minced
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1⁄2-1 jalapeno pepper, seeded and finely chopped (amount is to taste)
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1 teaspoon instant low-sodium instant chicken bouillon granules
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3⁄4 cup water
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1 tablespoon fresh ginger, peeled (minced or grated)
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Faux Coconut milk
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1 cup fat-free evaporated milk
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1⁄4-3⁄8 teaspoon coconut extract
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1 teaspoon cornstarch
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Garnish
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1⁄4 cup raisins (optional) or 1⁄4 cup currants (optional)
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1⁄4 cup peanuts, chopped (optional)
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