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Chicken Curry

Chicken Curry
2 ServingsPrep: 20 min. Cook: 3 hours

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
© Taste of Home 2013

2 of 2

Chicken Curry (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013