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Chicken Curry I
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1 (2-1/2 to 3-1/2 lb) chicken fryer, cut up
Salt and ground black pepper
1 tbs curry powder
1 clove garlic, crushed
1 tbl butter, melted
1/2 cup chicken bouillon
1 tbs instant minced onion
1 can (29 oz) cling peach halves
1/2 cup pitted prunes
3 tbl cornstarch
3 tbl cold water
Sprinkle chicken with salt and pepper. Place in slow cooking pot (crockpot). 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 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. Serves 4 to 5.
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