Chicken Curry

1 sm. onion sliced
2 boneless, skinless chicken breast halves, cut into 3/4 inch pieces
1 clove garlic, minced
1 tsp. curry powder
1/4 tsp. ginger
3 tbsp. raisins
1 c. coarsely chopped apple, divided
11/2 tsp. chicken bouillon granules
11/2 tsp. all-purpose flour

1/3 c. water
1/4 c. sour cream
1/2 tsp. cornstarch
1/2 c. uncooked white rice

Combine onion, chicken, garlic, curry powder, ginger, raisins and 3/4 cup chopped apple in Crockery Pot. combine chicken bouillon granules, flour and water in small bowl; stir until dissolved. Add to Crockery Pot. cover and cook on low 31/2 to 4 hours or until onions are tender and chicken is no longer pink. Combine sour cream and cornstarch in large bowl. Turn off slow cooker; remove insert to heatproof surface. Drain all cooking liquid from chicken mixture and stir into sour cream mixture. Add back to insert, stir well. Place insert back in slow cooker. cover and let stand 5 to 10 minutes or until sauce is heated through.

Meanwhile, cook rice according to package directions. Serve chicken curry over rice; garnish with remaining1/4 cup apple.

Makes 2 servings.

NOTE: For a special tough, sprinkle chicken with green onion slivers just before serving.

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