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From: Nancy,.SanFran

Chicken Curry, Crockpot
From: Joanne McAndrews
Recipe By :Adapted from The New Basics Cookbook (Rosso & Lukins)
Serving Size : 6

2 cups low fat chicken broth
8 ounces no salt added tomato sauce
1 cup chopped onions
2 cloves garlic -- minced
1 tablespoon fresh ginger root -- minced
2 tablespoons fresh lemon juice
2 teaspoons curry powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1/4 cup orange marmalade
1/4 cup Major Grey Mango Chutney
1/2 cup golden raisins
4 boned and skinned chicken breast halves
2 cups long-grain white rice -- cooked

Combine all ingredients, except rice, in 5 quart crockpot. Cook on low setting for 8-10 hours.

Cook rice on stovetop according to package directions. Serve cooked chicken curry with cooked rice.