Curry Chicken (Crock pot)

Delicious! We put coconut and extra raisins out as condiments when serving it. from Kathy Casey’s “Dishing” column.  I have substituted 1 lb. chicken and 1/2 a bag of frozen butternut squash and it was great too.

• 1 cup apple juice 
  
• 2 Tbsp. cornstarch 
  
• 2 Tbsp. flour 
  
• 2 Tbsp. curry powder 
  
• 4 green cardamom seed pods, crushed 
  
• 1 tsp. coriander seeds 
  
• 1/4 tsp. red chili flakes 
  
• 2 tsp. salt 
  
• 2 Tbsp. sugar 
  
• 2 cups plain yogurt 
  
• 3 pounds boneless, skinless chicken thighs
  
• 1/2 cup chopped onion 
  
• 1/2 cup chopped celery 
  
• 1/4 cup dried black currants or raisins 
  
• 2 Granny Smith apples, unpeeled, cored and cut in 6 wedges
  
• 1 large red bell pepper, cut in 1-inch dice 
  
• Fresh parsley, cilantro or mint, very coarsely chopped or torn 
  
• Steamed rice or potatoes as an accompaniment 
  

In a large bowl whisk together the apple juice, cornstarch and flour until smooth. Then whisk in the curry powder, cardamom pods, coriander seeds, chili flakes, salt, sugar and yogurt.
Add the chicken to the marinade and stir to combine. Place the mixture in the slow cooker and add in the following order: onion, celery, currants or raisins, apples and bell pepper. Cover, set cooker to high and cook for about 7 to 8 hours. Garnish with the fresh herbs if you remember.  Also with coconut, raisins and chopped peanuts.  Serve with rice or potatoes.

- Valerie