Chicken Curry

4 boneless, skinless chicken breast halves (or about 2 pounds of chicken breast)

1 onion, chopped

2 sweet potatoes (about 1 ½ pounds), cubed

2/3 cup orange juice

1 garlic clove, minced

1 tsp chicken bouillon granules (or paste)

1/3 t salt

¼ teaspoon pepper

4 teaspoons curry powder

2 tablespoons cornstarch

2 tablespoons cold water

brown rice

Possible Toppings:

sliced green onions

shredded coconut

peanuts

raisins

1. Place chicken in slow cooker. Cover with onions and sweet potatoes.

2. Combine orange juice, garlic, chicken bouillon, salt, pepper, and curry powder. Pour over vegetables and chicken.

3. Cover. Cook on Low 5-6 hours or High 2½-3 hours.

4. Remove chicken and vegetables and keep warm.*

5. Turn slow cooker to High if it is on Low. Dissolve cornstarch in cold water. Stir into sauce in slow cooker. Cover. Cook on High 15-20 minutes.

6. Serve chicken with vegetables and sauce over rice. Sprinkle with your choice of toppings.

*The handsome husband just put the lid on and poured the sauce into a saucepan for me. Then I turned the heat to medium and whisked in the cornstarch mixture. It thickened up within 5 minutes instead of the 15-20 in the recipe.

P.S. Half of us had no toppings and half of us had green onions. Also, I cannot imagine having raisins on this, but hey, if somebody really likes raisins who is reading this - I definitely want that person (or persons) to have the original topping ideas.