1 small onion, sliced
1 tablespoon plus 1/3 cup water, divided
1/2 pound boneless skinless chicken breasts, cubed
1 small apple, peeled and chopped
1/4 cup raisins
1 garlic clove, minced
1 teaspoon curry powder
1/4 teaspoon ground ginger
1/8 teaspoon salt
1-1/2 teaspoons all-purpose flour
1 teaspoon chicken bouillon granules
1/2 cup sour cream
3/4 teaspoon cornstarch
1 tablespoon thinly sliced green onion
Hot cooked rice
Place onion and 1 tablespoon water in a microwave-safe bowl. Cover and microwave on high until crisp-tender, 1 to 1-1/2 minutes.
In a 1-1/2-qt. slow cooker, combine the chicken, apple, raisins, garlic, curry, ginger, salt and onion. Combine the flour, bouillon and remaining water; pour over chicken mixture. Cover and cook on low until chicken juices run clear, 3 to 3 to 1/2 hours.
Bring sour cream to room temperature. Remove chicken mixture to a bowl; keep warm. Transfer juices to a small saucepan. Combine cornstarch and sour cream until smooth; add to juices. Cook and stir over medium heat until thickened. Pour over chicken mixture; toss to coat. Sprinkle with green onion and serve with rice.
Total Time
Prep: 20 min. Cook: 3 hours
Makes 2 servings