Crock-pot Curried Chicken

Hi all,

I had a request from J to post something for AI's new crockpot. I know that AI is not too fond of beef and many of the things that I cook in my crock pot are beefy stewy things, so I hunted up this recipe from a Sunset crockery cookbook. I must admit I don't remember ever trying it but it sounds good. Hopefully J and AI will report back.

2 medium sized Granny Smith apples, quarted, cored, and diced
1 small onion, finely chopped
1 small green pepper, finely chopped
3 cloves garlic, minced
2 tablespoons dried currants (seems like you can do raisins and more than 2 tablesppons)
1 tablespoon curry powder
1 teaspoon ground ginger (if you have fresh use the fresh instead)
1/4 teaspoon cayenne

Combine the above ingredients into crock pot.

1 can (14 oz) diced tomatoes

Stir in tomatoes.

6 small skinless, boneless chicken breast halves.

Salt and pepper paper toweled dried chicken breast. Carefully arrange on top of tomato mixture.

1/2 cup chicken broth

Pour in broth.

Cover and cook at low setting for 6-7 hours. You can probably cook on a higher setting but reduce the time.

The original recipe called for removing the chicken and cooking rice in the liquid and then stirring in shrimp. I think the rice would be better cooked separately, but the shrimp might make a nice addition. Also it called for a sprinkling of toasted almonds and parsley. If the juice is too liquidy, you might add a couple of teaspoons of cornstarch mixed with a tablespoon or 2 of water to thicken up the juice. The recipe is suppose to serve 6, so the chicken can probably be reduced.

Sounds yummy.

Hugs,
Mammekosan