Chicken Curry

• 1 (2 1/2 to 3 lb.) whole broiler-fryer
• 2 c. water
• 3 chicken bouillon cubes or 1 Tbsp. chicken stock base
• 1 large tart cooking apple
• 1/4 c. butter
• 1 large finely chopped onion
• 3 stalks celery, sliced thin
• 1 Tbsp. curry powder
• salt to taste
• dash of red pepper
• hot, steamed rice
• chutney
• toasted, slivered almonds
• minced chives
• raisins

1. Place chicken in crock-pot with water and bouillon.
2. Cover and cook on low 7 to 8 hours or until tender.
3. Remove from broth and cool.
4. Remove chicken from bones and dice.
5. Peel, core and dice apple.
6. Saute in butter with onion, celery and curry powder until limp and glazed.
7. Season with salt and pepper.
8. Transfer to crock-pot.
9. Add diced chicken and enough broth to moisten.
10. Cook on low until hot.
11. Serve over rice.
12. Pass condiments.
13. Makes 6 to 8 servings.

water, chicken bouillon, apple, butter, onion, stalks celery, curry powder, salt, red pepper, rice, chutney, almonds, chives, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=833281 (may not work)