This is a good recipe for Chol HaMoed.  Start it before you go on your trip and come home to dinner (almost) waiting.  Just add rice.

3 tablespoons flour

3 tablespoons curry

2 teaspoons cumin

2 pounds skinless, boneless chicken breasts (or breasts and thighs combination, depending on your preference), cut into cubes or strips

2 cups chopped, peeled potatoes

1-1/2 cups carrots, sliced

1 Granny Smith apple, coarsely chopped

1 onion, chopped

1 teaspoon minced garlic

1 jalapeno, chopped

1 teaspoon pareve chicken soup powder

1 (14 ounce) can coconut milk

¼ cup raisins (if desired)

¼ cup chopped peanuts (if desired)

In a large Ziploc bag, combine flour, curry and cumin.  Add the chicken pieces, seal and shake well to coat.  In a crock pot, combine the potatoes, carrots, apple, onion, garlic, jalapeno and chicken soup powder.  Place chicken on top of vegetables. Pour ½ cup water over chicken. Cover and cook on low for 6 to 8 hours (3 to 4 on high).  Stir coconut milk into mixture, turn heat to high and cook 30 minutes more (can make rice now). Serve with raisins and peanuts if desired.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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