Chicken Curry the Editors of Publications International, Ltd.
Makes 2 servings
|2||boneless skinless chicken breasts, cut into 3/4-inch pieces|
|1||cup coarsely chopped apple, divided|
|1||small onion, sliced|
|1||clove garlic, minced|
|1||teaspoon curry powder|
|1/4||teaspoon ground ginger|
|1-1/2||teaspoons chicken bouillon granules|
|1-1/2||teaspoons all-purpose flour|
|1/4||cup sour cream|
|1/2||cup uncooked white rice|
- Combine chicken, 3/4 cup apple, onion, raisins, garlic, curry powder and ginger in slow cooker. Combine water and bouillon granules in small bowl until dissolved. Stir in flour until smooth. Add to slow cooker. Cover; cook on LOW 3-1/2 to 4 hours or until onion is tender and chicken is cooked through.
- Combine sour cream and cornstarch in large bowl. Turn off slow cooker. Transfer all cooking liquid from chicken mixture to sour cream mixture; stir until combined. Stir mixture back into slow cooker. Cover; 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 remaining 1/4 cup apple.
Sprinkle with green onion slivers just before serving.
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