Chicken Curry

Curry your chicken with this scrumptious dish that will invite a delicious aroma into your home.

Yields:	6-8
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	Preparation	1 hours
	Cooking	7 hours
	Ready In	8 hours

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Ingredients

2 1/2 - 3	pounds	chicken	whole, broiler-fryer
2	cups	water
3	each	chicken bouillon	cubes or 1 tb chicken stock base
1	each	apple	tart, cooking
1/4	cup	butter
1	each	onion	finely chopped
3	each	celery	stalks, thinly sliced
1	tablespoon	curry powder
1	x	salt	to taste
1	dash	red pepper flakes
1	x	rice	hot, steamed
1	x	chutney
1	x	almonds	toasted, slivered
1	x	chives	minced
1	x	raisins, seedless
1	x	coconut
1	x	pistachio nuts	shelled

Directions

Place chicken in crockery pot with water and bouillon; Cover. Cook on LOW 7 to 8 hours or until tender. Remove from broth. Cool. Remove chicken 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 crockery pot. Add diced chicken and enough broth to moisten. Cook on LOW until hot.

Serve over rice. Pass condiments.

Makes 6 to 8 servings.

Condiments: toasted silvered almonds, chutney, shelled pistachios, minced chives, toasted coconut, and golden raisins.