Curried Chicken, Ham, and Rice (Recipe)

Much of the fun of eating a curry is choosing which condiments to add.  Pass peanuts, sliced scallions, mango chutney, raisins, and shredded coconut, and let diners help themselves.

Ingredients

1 1/2 cups converted white rice

3 1/2 cups boiling water

1 onion, quartered and thinly sliced 

2 1/2 teaspoon Madras curry powder

1 teaspoon ground cumin

1/4 teaspoon turmeric

1/8 teaspoon cayenne

1/4 teaspoon salt

1/4 teaspoon garlic powder

1 pound chicken breast tenders, cut into thin strips

1 cup chopped cooked ham

1 1/2 cups frozen peas, partially thawed

Steps

1.  In a 4 to 5 quart electric slow cooker, mix together all the ingredients except the ham and peas.

2.  Cover and cook on the high heat setting 1 hour.  Reduce the heat setting to low and cook, covered, 2 1/2 to 3 hours longer, or until the rice is tender but not mushy and the chicken is cooked through.  Stir in the ham and peas; cover and let stand 10 minutes to heat through.