Chicken Curry 1

Course : Curry
Serves: 7
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3 pounds broiler-fryer
2 Cups water
3 pieces chicken bouillon cubes or 1 tablespoon chicken stock base
1 Large tart cooking apple
1/4 Cup butter
1 Large onion -- finely chopped
3 stalks celery -- thinly sliced
1 tablespoon curry powder
1/4 Teaspoon salt to taste
1 dash red pepper
2 cups hot steamed rice
1 tablespoon chutney
1 tablespoon toasted slivered almonds
1 tablespoon minced chives -- raisins, etc

Preparation / 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.

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