Crock Pot Chicken Curry

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)

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)

2 large onions, diced

4 cloves garlic, crushed

2 1/2 tablespoons curry
1 teaspoon cumin
1 teaspoon salt

1 tablespoon olive oil (or any cooking oil)
2 tablespoons flour

Directions

1. Spray crock pot with cooking spray.
2. Add first 8 ingredients (through coconut milk) and stir together.
3. Saute onions and garlic in oil on the stovetop until nearly done. Stir in spices (except bay leaf) and cook for another 3 minutes.
4. Add the onion mixture to the crock pot and mix in.
5. Sprinkle flour on top of everything, then mix in.
6. 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