"Coat the turkey with a mixture of flour, curry powder, cumin, and salt. Put the meat--along with potatoes, carrots, onion, garlic, jalapeno, and an apple--in a slow cooker with a teaspoon of chicken bouillon and ½ cup water. Cook on low for 6 to 8 hours, turn to high heat and add 1 can coconut milk. Cook for about 30 minutes. Serve over rice. I was going to garnish with peanuts and raisins, but forgot. The cilantro was pretty good, too. Apparently we've been taking so many pictures of food lately that when my 3 1/2 year old daughter sat down for breakfast at my parents' house this weekend she asked for the camera so she could take a picture of her scrambled eggs.