Chicken Curry - cooking recipe

Ingredients

1 (2 1/2 to 3 lb.) whole broiler-fryer
2 c. water
3 chicken bouillon cubes or 1 Tbsp. chicken stock base
1 large tart cooking apple
1/4 c. butter
1 large finely chopped onion
3 stalks celery, sliced thin
1 Tbsp. curry powder
salt to taste
dash of red pepper
hot, steamed rice
chutney
toasted, slivered almonds
minced chives
raisins

Preparation

Place chicken in crock-pot with water and bouillon.
Cover and cook on low 7 to 8 hours or until tender.
Remove from broth and cool.
Remove chicken from bones and 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 crock-pot.
Add diced chicken and enough broth to moisten.
Cook on low until hot.
Serve over rice.
Pass condiments.
Makes 6 to 8 servings.