Makes about 6 servings
Copyright 2003, Kathy Casey Food Studios
Published in the Seattle Times

• 1 cup apple juice
• 2 tablespoons cornstarch
• 2 tablespoons flour
• 2 tablespoons curry powder
• 4 green cardamom seed pods, crushed
• 1 teaspoon coriander seeds
• ¼ teaspoon red chili flakes
• 2 teaspoons salt
• 2 tablespoons sugar
• 2 cups plain yogurt
• 3 pounds boneless, skinless chicken thighs
• ½ cup chopped onion
• ½ cup chopped celery
• ¼ cup dried black currants or raisins
• 2 Granny Smith apples, unpeeled, cored and cut in 6 wedges each
• 1 large red bell pepper, cut in 1-inch dice
• Fresh Italian parsley, cilantro and mint, very coarsely chopped or torn
• Steamed rice or potatoes as an accompaniment

1. In a large bowl whisk together the apple juice, cornstarch and flour until smooth. Then whisk in the curry powder, cardamom pods, coriander seeds, chili flakes, salt, sugar and yogurt.
2. Add the chicken to the marinade and stir to combine. Place the mixture in the slow cooker and add in the following order: onion, celery, currants or raisins, apples and bell pepper. Cover, set cooker to high and cook for about 7 to 8 hours.
3. Garnish with the fresh herbs. Serve with rice or potatoes.