Makes 4 servings
NOT low in carbs, but delish! Good amount of protein.
Ingredients
| 1 | cup onion, sliced |
| 12 | oz chicken breasts, boneless & skinless, cut into 3/4 inch pieces (4 breast halves) |
| 2 | clove garlic, minced |
| 2 | tsp. curry powder |
| 1/2 | tsp. ginger |
| 6 | tbsp. raisins |
| 2 | c. apple, coarsely chopped, divided |
| 3 | tsp. chicken bouillon granules |
| 3 | tsp. flour |
| 2/3 | cup water |
| 1/2 | cup sour cream |
| 1 | tsp. cornstarch |
| 1 | cup rice, white jasmine, uncooked |
- Combine onion, chicken, garlic, curry powder, ginger, raisins and 1 1/2 cup chopped apple in Crockery Pot.
- combine chicken bouillon granules, flour and water in small bowl; stir until dissolved. Add to Crockery Pot.
- cover and cook on low 3 1/2 to 4 hours or until onions are tender and chicken is no longer pink.
- Combine sour cream and cornstarch in large bowl.
- Turn off slow cooker; remove insert to heatproof surface.
- Drain all cooking liquid from chicken mixture and stir into sour cream mixture. Add back to insert, stir well.
- Place insert back in slow cooker. cover and let stand 5 to 10 minutes or until sauce is heated through.
- Meanwhile, cook rice according to package directions. Serve chicken curry over rice; garnish with remaining 1/2 cup apple.
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