Chicken Curry For Two

• 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 until crisp-tender, 1 to 1-1/2 minutes.
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 to 3-1/2 hours.
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.

onion, water, chicken breasts, apple, raisins, garlic, curry powder, ground ginger, salt, flour, chicken bouillon granules, sour cream, cornstarch, green onion, rice

Taken from www.tasteofhome.com/recipes/chicken-curry-for-two/ (may not work)