Chicken Curry Recipe

Chicken Curry Recipe photo by Taste of Home

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Chicken Curry Recipe

Prep: 20 min. Cook: 3 hours

Yield: 2 Servings

20 180 200

Ingredients

1 small onion, sliced
1 tablespoon plus 1/3 cup water, divided
1/2 pound boneless skinless chicken breasts, cubed
1 small apple, peeled and chopped
1/4 cup raisins
1 garlic clove, minced
1 teaspoon curry powder
1/4 teaspoon ground ginger
1/8 teaspoon salt
1-1/2 teaspoons all-purpose flour
1 teaspoon chicken bouillon granules
3/4 teaspoon cornstarch
1/2 cup sour cream
1 tablespoon thinly sliced green onion
Hot cooked rice

Directions

Place onion and 1 tablespoon water in a microwave-safe bowl. Cover and microwave on high for 1 to 1-1/2 minutes or until crisp-tender.
In a 1-1/2-qt. slow cooker, combine the chicken, apple, raisins, garlic, curry, ginger, salt and onion. Combine the flour, bouillon and remaining water; pour over chicken mixture. Cover and cook on low for 3 to 3-1/2 hours or until chicken juices run clear.
Remove chicken mixture to a bowl; keep warm. Transfer juices to a small saucepan. Combine cornstarch and sour cream until smooth; add to juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken mixture; toss to coat. Sprinkle with green onion and serve with rice. Yield: 2 servings.

Nutritional Facts 1 cup (calculated without rice) equals 354 calories, 13 g fat (8 g saturated fat), 103 mg cholesterol, 647 mg sodium, 30 g carbohydrate, 3 g fiber, 26 g protein.

Originally published as Chicken Curry in Reminisce Extra September 2011, p51