Monday, April 13, 2009
2 boneless, skinless chicken breast halves, cut into 3/4 inch pieces
1 small onion, sliced
1 cup coarsely chopped apple, divided
3 tbsp raisins
1 clove garlic, minced
1 tsp curry powder
1/4 tsp ground ginger
1/3 cup water
1 1/2 tsp chicken bouillon granules
1 1/2 tsp all purpose flour
1/4 cup sour cream
1/2 tsp cornstarch
1/2 cup uncooked rice
Combine chicken, onion, 3/4 cup apple, raisins, garlic, curry powder, and ginger in slow cooker. Stir water into chicken bouillon granules and flour in small bowl until smooth. Add to slow cooker. Cover and cook on low 3 1/2 to 4 hours or until onion is tender and chicken is no longer pink.
Combine sour cream and cornstarch in large bowl. Turn off slow cooker; remove insert and drain all cooking liquid from chicken mixture 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 reamaining 1/4 cup apple.
Makes 2 servings.
(I enjoyed this meal. It was the perfect amount for us. I like this curry a lot better though and will probably choose that recipe over this one in the future. This recipe had easy ingredients though that are usually around my house and that is always a plus when you haven't had time to grocery shop. 3 stars)