Chicken Curry for Two
TOTAL TIME: Prep: 20 min. Cook: 3 hours
YIELD: 2 servings.
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!
Ingredients
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1 small onion, sliced
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1 tablespoon plus 1/3 cup water, divided
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1/2 pound boneless skinless chicken breasts, cubed
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1 small apple, peeled and chopped
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1/4 cup raisins
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1 garlic clove, minced
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1 teaspoon curry powder
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1/4 teaspoon ground ginger
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1/8 teaspoon salt
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1-1/2 teaspoons all-purpose flour
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1 teaspoon chicken bouillon granules
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1/2 cup sour cream
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3/4 teaspoon cornstarch
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1 tablespoon thinly sliced green onion
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Hot cooked rice
Directions
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1.
Place onion and 1 tablespoon water in a microwave-safe bowl. Cover and microwave on high until crisp-tender, 1-1-1/2 minutes.
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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 until chicken juices run clear, 3-3-1/2 hours.
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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.
Nutrition Facts
1 cup: 354 calories, 13g fat (8g saturated fat), 103mg cholesterol, 647mg sodium, 30g carbohydrate (19g sugars, 3g fiber), 26g protein.
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