Curried Chicken
INGREDIENTS:
3 lb Chicken fryer; cut up
Salt and pepper
1 tb Curry powder
1 Clove garlic; crushed
1 tb Melted butter
1/2 c Chicken bouillon
1 tb Minced onions
1 cn (29 Oz) cling peach halves
1/2 c Pitted prunes
3 tb Cornstarch
3 tb Cold water
3 lb Chicken fryer; cut up
Salt and pepper
1 tb Curry powder
1 Clove garlic; crushed
1 tb Melted butter
1/2 c Chicken bouillon
1 tb Minced onions
1 cn (29 Oz) cling peach halves
1/2 c Pitted prunes
3 tb Cornstarch
3 tb Cold water
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.