I love to try new recipes, and I have cookbooks and recipes from all over the world. When I find a well-received recipe, I make a copy and put it in a protective sleeve in a binder. I now have quite a few huge binders!
—SHARON DELANEY-CHRONIS SOUTH MILWAUKEE, WI
PREP: 20 MIN. • COOK: 3 HOURS • MAKES: 2 SERVINGS
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
1. Place onion and 1 tablespoon water in a microwave-safe bowl. Cover and microwave on high for 1 to 1 1/2 minutes or until crisp-tender.
2. In a 1 1/2-qt. slow cooker, combine chicken, apple, raisins, garlic, curry, ginger, salt and onion. Combine flour, bouillon and remaining water; pour over chicken mixture. Cover and cook on low for 3 to 3 1/2 hours or until the chicken juices run clear.
3. Bring sour cream to room temperature. Remove chicken mixture to a bowl; keep warm. Transfer juices to a small saucepan. Combine the sour cream and cornstarch until smooth; add to juices. Cook and stir over medium heat until thickened. Pour over the chicken mixture; toss to coat. Sprinkle with green onion and serve with rice.