CHICKEN CURRY
Source: Extra Special Crockery Pot Recipes: Time Saving Meals for the Gourmet Appetite by Lou Pappas
Servings: 6-8

1 (2-1/2 to 3 lbs) whole broiler-fryer
2 cups water
3 chicken bouillon cubes OR 1 tbsp chicken stock base

1 large tart cooking apple
1/4 cup butter
1 large onion; finely chopped
3 stalks celery; thinly sliced
1 tbsp curry powder
salt to taste
dash red pepper
TO SERVE:
Hot steamed rice
CONDIMENTS:
toasted silvered almonds, chutney, shelled pistachios, minced chives, toasted coconut, and golden raisins.

Place chicken in crock pot with water and bouillon.

Cover and cook on LOW 7 to 8 hours or until tender.

Remove chicken from broth. Cool.

Pour broth out of crock pot, strain if necessary; set aside.

Remove chicken cooled from bones.

Dice, peel, core and dice apple. Saute in butter with onion, celery and curry powder until limp and glazed. Season with salt and pepper. Transfer to crock pot. Add diced chicken and enough broth to moisten.

Cover and cook on LOW until hot.

Serve over rice. Pass condiments.