The distinctive combination of curry, ginger, and fruit gives this classic Southern dish its character.
- 2 medium-size Granny Smith apples
- 1 small onion, finely chopped
- 1 small green bell pepper, seeded and finely chopped
- 3 cloves garlic, minced or pressed
- 2 tablespoons dried currants
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 1/4 teaspoon ground red pepper (cayenne)
- 1 can (about 14 1/2 oz.) diced tomatoes
- 6 small skinless, boneless chicken breast halves (about 1 3/4 lbs. total)
- 1/2 cup chicken broth
- 1 cup long-grain white rice
- 1 pound large raw shrimp, shelled and deveined
- 1/3 cup slivered almonds Salt Chopped parsley
Quarter, core, and dice unpeeled apples.
In a 4-quart or larger electric slow cooker, combine apples, onion, bell pepper, garlic,
currants, curry powder, ginger, and red pepper; stir in tomatoes.
Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of tomato mixture.
Pour in broth.
Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours).
Carefully lift chicken to a warm plate, cover lightly, and keep warm in a 200 degree oven.
Stir rice into cooking liquid.
Increase cooker heat setting to high; cover and cook, stirring once or twice, until rice is almost tender to bite (30 to 35 minutes).
Stir in shrimp, cover and cook until shrimp are opaque in center; cut to test (about 10 more minutes).
Meanwhile, toast almonds in a small nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally.
To serve, season rice mixture to taste with salt.
Mound in a warm serving dish; arrange chicken on top.
Sprinkle with parsley and almonds.
Makes 6 servings.