Whisk together coconut milk, milk and yogurt, and pour into a crock pot set on low. Add diced chicken and diced potatoes, stirring it in.

Grind together the raisins, nuts and the fruit, and add to the yogurt, chicken mixture.

Wash out your food processor, then grind together your onions, garlic and ginger. Sauté until the mixture gets slightly darker. Then mix water and curry powder (if you really like HOT Indian food, add some red pepper. But be careful. It can sneak up on you). Add to mixture in sauté pan and simmer for awhile. The instructions on how to make curry that I ran across said to simmer "until it starts to smell really good". It sounds non-specific, but believe me, this is accurate. Your nose will know, 'cause you'll take in a deep breath and say to yourself, "Oh my WORD, that smells GOOD." (Trust me, you'll KNOW)

When you get to that point, add the mixture to the stuff cooking in the crock pot. If you're cooking it on low, it needs to cook for about five hours (but can go longer). On high, you need to cook it at least three hours.

(When adapting this to the skillet, sauté the spices first, then add the chicken, then the wet mixture and cook about 45 minutes).

Serve over rice.