Chicken Curry for Two Recipe

Chicken Curry for Two Recipe
Chicken Curry for Two Recipe photo by Taste of Home
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Chicken Curry for Two Recipe

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I love to try new recipes for my husband and me, and I actually have cookbooks and recipes from all over the world. When I find a recipe that's well-received, I make a copy and put it in a protective sleeve in a loose-leaf binder. I now have quite a few huge binders!
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 3 hours
MAKES:
2 servings
TOTAL TIME:
Prep: 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
  • 1/2 cup sour cream
  • 3/4 teaspoon cornstarch
  • 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.
Bring sour cream to room temperature. Remove chicken mixture to a bowl; keep warm. Transfer juices to a small saucepan. Combine cornstarch and sour cream until smooth; add to juices. Cook and stir over medium heat until thickened. Pour over chicken mixture; toss to coat. Sprinkle with green onion and serve with rice. Yield: 2 servings.
Originally published as Chicken Curry in Reminisce Extra September 2011, p51

Nutritional Facts

1 cup (calculated without rice): 354 calories, 13g fat (8g saturated fat), 103mg cholesterol, 647mg sodium, 30g carbohydrate (19g sugars, 3g fiber), 26g protein.

  • 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
  • 1/2 cup sour cream
  • 3/4 teaspoon cornstarch
  • 1 tablespoon thinly sliced green onion
  • Hot cooked rice
  1. 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.
  2. 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.
  3. Bring sour cream to room temperature. Remove chicken mixture to a bowl; keep warm. Transfer juices to a small saucepan. Combine cornstarch and sour cream until smooth; add to juices. Cook and stir over medium heat until thickened. Pour over chicken mixture; toss to coat. Sprinkle with green onion and serve with rice. Yield: 2 servings.
Originally published as Chicken Curry in Reminisce Extra September 2011, p51

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