Chicken Curry

Here is my family's all time favourite recipe. It came from an American slow cooker recipe book. I've changed and adapted it so much that I can call it my own recipe. The original recipe only had two vegetables included so I added some more.  My family would happily eat it 2 - 3 times a week.

2  chicken fillets diced and cooked, or use leftover chicken bits
1 - 2 sticks of celery sliced
2 carrots sliced
1 1/2 cup of green beans ( I use frozen )
1/2 a capsicum diced
4 medium potatoes peeled and cut into medium pieces
1/2 cup of sultanas
1 can of cream of chicken soup
1 can of water
1 teaspoon of curry powder - more if you like it hot
1 teaspoon ground ginger
dried onion, chives and garlic to taste ( use fresh if desired)
salt and pepper
2 tablespoons of corn flour plus 1/4 cup of water to thicken

Cook chicken and place in bottom of slow cooker. Place the potatoes on top of the chicken
Add carrots, beans, celery capsicum, salt, pepper, onion, chives and garlic on top of chicken.

In a separate bowl, mix the soup,  water, curry powder and ginger.
Pour the soup mixture over the ingredients in the slow cooker.
Add more water if needed until everything is just covered.
Cook on high for 8 - 10 hours until the potato is soft.
Add sultanas 1/2 hour before serving.
Thicken with corn flour if needed just before eating.

Serve with rice

Chicken curry just before serving

Leftovers for the freezer