Ingredients
1 small onion, sliced1 tablespoon plus 1/3 cup water, divided1/2 pound boneless skinless chicken breasts, cubed1 small apple, peeled and chopped1/4 cup raisins1 garlic clove, minced1 teaspoon curry powder1/4 teaspoon ground ginger1/8 teaspoon salt1-1/2 teaspoons all-purpose flour1 teaspoon chicken bouillon granules1/2 cup sour cream3/4 teaspoon cornstarch1 tablespoon thinly sliced green onionHot cooked rice
Preparation
Place onion and 1 tablespoon water in a microwave-safe bowl. Cover and microwave on high until crisp-tender, 1-1-1/2 minutes.
In a 1-1/2-qt. slow cooker, combine the chicken, apple, raisins, garlic, curry, ginger, salt and onion. Combine the flour, bouillon and remaining water; pour over chicken mixture. Cover and cook on low until chicken juices run clear, 3-3-1/2 hours.
Bring sour cream to room temperature. Remove chicken mixture to a bowl; keep warm. Transfer juices to a small saucepan. Combine cornstarch and sour cream until smooth; add to juices. Cook and stir over medium heat until thickened. Pour over chicken mixture; toss to coat. Sprinkle with green onion and serve with rice.
