Best Chicken Curry

• 2 1/2 - 3 pounds chicken whole, broiler-fryer
• 2 cups water
• 3 each chicken broth cubes or 1 tb chicken stock base
• 1 each apples tart, cooking
• 1/4 cup butter
• 1 each onions finely chopped
• 3 each celery stalks, thinly sliced
• 1 tablespoon curry powder
• 1 x salt to taste
• 1 dash red pepper flakes
• 1 x rice hot, steamed
• 1 x chutney
• 1 x almonds toasted, slivered
• 1 x chives minced
• 1 x raisins, seedless
• 1 x coconut
• 1 x pistachio nuts shelled

1. Place chicken in crockery pot with water and bouillon; Cover.
2. Cook on LOW 7 to 8 hours or until tender.
3. Remove from broth.
4. Cool.
5. Remove chicken from bones.
6. Dice.
7. Peel, core and dice apple.
8. Saute in butter with onion, celery and curry powder until limp and glazed.
9. Season with salt and pepper.
10. Transfer to crockery pot.
11. Add diced chicken and enough broth to moisten.
12. Cook on LOW until hot.
13. Serve over rice.
14. Pass condiments.
15. Makes 6 to 8 servings.
16. Condiments: toasted silvered almonds, chutney, shelled pistachios, minced chives, toasted coconut, and golden raisins.

chicken, water, chicken broth, apples, butter, onions, celery stalks, curry powder, salt, red pepper, rice, chutney, almonds, chives, raisins, coconut, pistachio nuts

Taken from recipeland.com/recipe/v/best-chicken-curry-2189 (may not work)