Amount
Ingredient
Preparation



2 1/2 - 3
pounds
chicken

whole, broiler-fryer



2
cups
water





3
each
chicken bouillon

cubes or 1 tb chicken stock base



1
each
apple

tart, cooking



1/4
cup
butter





1
each
onion

finely chopped



3
each
celery

stalks, thinly sliced



1
tablespoon
curry powder





1
x
salt

to taste



1
x
pepper

red, dash



1
x
rice

hot, steamed



1
x
chutney





1
x
almonds

toasted, slivered



1
x
chives

minced



1
x
raisins





1
x
coconut





1
x
pistachio nuts

shelled

 Place chicken in crockery pot with water and bouillon; Cover.  Cook on LOW 7 to 8 hours or until tender.  Remove from broth.  Cool. Remove chicken from bones.  Dice. 

Peel, core and dice apple.  Saute in butter with onion, celery and curry powder until limp and glazed.  Season with salt and pepper.  Transfer to crockery pot.  Add diced chicken and enough broth to moisten.  Cook on LOW until hot.  

Serve over rice. Pass condiments. 

Makes 6 to 8 servings. 

Condiments: toasted silvered almonds, chutney, shelled pistachios, minced chives, toasted coconut, and golden raisins