This super easy crock pot curry has become a cold weather regular for us.
Ingredients 
2 lbs. boneless, skinless chicken thighs, cubed
2 jalapeno peppers, diced (up to you if you remove the seeds - remember, keeping the seeds = hotter)
2 jalapeno peppers, diced (up to you if you remove the seeds - remember, keeping the seeds = hotter)
 1 banana, peeled and sliced
1 Granny Smith or other sour apple, sliced but not peeled
1 1/2 cups diced tomatoes (I use 2-3 medium tomatoes)
2-3 bay leaves
1/2 cup white wine
1 cup light coconut milk (we use the whole can)
1 Granny Smith or other sour apple, sliced but not peeled
1 1/2 cups diced tomatoes (I use 2-3 medium tomatoes)
2-3 bay leaves
1/2 cup white wine
1 cup light coconut milk (we use the whole can)
2 large onions, diced
4 cloves garlic, crushed
 2 1/2 tablespoons curry
1 teaspoon cumin
1 teaspoon salt
1 teaspoon cumin
1 teaspoon salt
1 tablespoon olive oil (or any cooking oil)
2 tablespoons flour
2 tablespoons flour
Directions
- Spray crock pot with cooking spray.
 - Add first 8 ingredients (through coconut milk) and stir together.
 - Saute onions and garlic in oil on the stovetop until nearly done. Stir in spices (except bay leaf) and cook for another 3 minutes.
 - Add the onion mixture to the crock pot and mix in.
 - Sprinkle flour on top of everything, then mix in.
 - Cover and cook on high for 3 hours or low for 6 hours (we always cook on low).
 
Serves up great with basmati or any other rice!
Adapted from Crepes of Wrath