Chicken Apple Curry

This recipe serves 4.

1 onion, coarsely chopped
2 pounds boneless chicken 'tenderloins'
1 clove garlic
2 teaspoons curry powder
1/2 teaspoon ginger
1/2 cup raisins
1 medium apple, cored & coarsely chopped
1 chicken bouillon cube
2 tablespoons flour
2 medium carrots, peeled and sliced
1/4 cup ketchup
1 cup cold water
1 tablespoon cornstarch

Combine onion, chicken, garlic, curry powder, ginger, raisins, apple and carrots in 'crock pot' or 'slow cooker.' Mix flour with half of cold water, crush and add bouillon cube and mix in ketchup. Pour liquid mixture into crock pot with other ingredients and set to cook on High for 4 to 5 hours.

Put rice on to cook about 25 minutes before curry will be done. While rice is cooking, mix cornstarch with other half of cold water until there are no lumps. Spoon some hot liquid out of the crock pot and into the cornstarch water mixture and mix well. Then gently pour the warm cornstarch, water and stock mixture into the crock pot and to thicken.