1 small onion, sliced
2 boneless skinless chicken breast halves, cut into bite-size pieces
1 garlic clove, minced
1 tsp curry powder
1/4 tsp ground ginger
3 tbsp raisins
1 cup coarsely chopped unpeeled apple, divided
1 1/2 tsp chicken bouillon granules
1 1/2 tsp all-purpose flour
1/3 cup water
1/4 cup sour cream
1/2 tsp cornstarch
1/2 cup uncooked rice
1 green onion, thinly sliced, optional
Combine the onion, chicken, garlic, curry powder, ginger, raisins, and 3/4 cup of the apple in the slow cooker or crockpot.
In a small bowl, cmbine the chicken bouillon, flour, and water stirring until dissolved and smooth. Pour mixture into the cooker and stir to blend. Place lid on cooker and cook on low setting for 3 1/2 to 4 hours or until chicken is cooked through.
In a large bowl combine the sour cream and cornstarch. Turn of the cooker and remove pan or insert to a surface that is heatproof. Drain all the cooking liquid from the pot and stir the liquid into the cornstarch mixture, blending well. Return insert or pan to the heat base of the cooker and allow to stand for about 10 minutes until mixture is heated through.
Cook rice according to the package directions. Serve the chicken over the rice using the remaining apple as garnish. Also garnsh with the green onion, if desired.