Curried Chicken

Course : Chicken
Serves: 4
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3 pounds chicken fryer -- cut up
1 teaspoon salt and pepper
1 tablespoon curry powder
1 clove garlic -- crushed
1 tablespoon melted butter
1/2 cup chicken bouillon
1 tablespoon minced onions
29 ounces cling peach halves
1/2 cup pitted prunes
3 tablespoons cornstarch
3 tablespoons cold water

Preparation / Directions:

Sprinkle chicken with salt and pepper. Place in slow-cooking pot. Combine curry with garlic, butter, bouillon and onion. Drain peaches, saving syrup. Add 1/2 cup peach syrup to curry mixture. Pour curry sauce over chicken. Cover pot and cook on low for 4 to 6 hours. Remove chicken from pot. Turn control to high. Stir in prunes. dissolve cornstarch in water; stir into sauce in pot. cover and cook on high for 10 to 15 minutes or until slightly thickened. Add peaches. Serve chicken with sauce. Peanuts, coconut and chutney are ideal accompaniments to this dish.

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