Crock-Pot Chicken Curry (Emlyn)

4 boneless, skinless chicken breast halves, cubed
2 medium-large yams, cubed (or potatos)
2/3 cup orange juice
4-5 garlic cloves, minced
1 tsp. chicken bouillon granules
1 tsp salt
few grains pepper
4 tsp. curry powder
2 Tbsp. cornstarch
2 Tbsp. cold water

Cube yams and chicken and place in bottom of crock-pot. Combine orange juice, garlic, bouillon, salt, pepper and curry powder. Pour over yams and chicken. Cover. Cook on Low 5-6 hours. Remove chicken and yams and keep warm. Turn crock-pot to High. Dissolve cornstarch into cold water. Stir mixture into crock-pot. Cover. Cook on High 20-25 minutes until sauce is thick. Put chicken and yams back into crock-pot and serve over rice, if desired.