Crock-Pot Curry

There are so many ways you can change this recipe. Add other vegetables, squash is pretty good here.

You can also leave out the chicken, just add the flour mix to the potatoes and cook the same. Then when you add the coconut milk the last 30 minutes of cooking add two or three cans of drained beans. I like garbanzo and kidney beans in there.
You can also leave the potatoes out or use less and serve it over rice instead of as a stew

If you want more heat in it use more or hotter peppers, I usually end up using 2 or 3 Serrano in place of the jalapenos

I should also mention that I had some company that is allergic to gluten, so I substituted an equal amount of cornstarch and it worked just fine

6 peeled and chopped potatoes
4 peeled and chopped carrots
1 small granny smith apple, peeled and finely chopped
1 onion, coarsely chopped
2 garlic cloves, minced
1 fresh jalapeño pepper, seeded and chopped
2 chicken bullion cubes
1 lb. boneless skinless chicken tenders
3 Tbsp. Flour
4 Tbsp. Curry powder
1 tsp. cumin
1 can coconut milk

Place first sever ingredients in crock-pot in the order written. Combine flour, curry, cumin, and salt. Add the chicken and shake to coat. Place the chicken and flour in crock pot and add 1 c. water. Cook on high 3 - 4 hours or low 6 - 8 hours The last 30 minutes of cooking add coconut milk, if using low switch to high for last 30 minutes.