Chicken & Green Onion Curry Recipe
1 medium onion -- thinly sliced
3 cloves garlic -- minced or
1 tbsp fresh ginger root -- grated
1 cinnamon stick -- about 2
1/2 tsp ground cumin
1/2 tsp crushed red pepper flakes
1 tsp ground turmeric
1/4 tsp ground cloves
1/4 ground cardamom
3 1/2 lb chicken, whole -- cut up and
1/2 cup chicken broth
2 tbsp cornstarch -- blended with
2 tbsp cold water
1/4 cup cilantro leaves -- lightly
1/2 cup green onions -- sliced
In a 4-quart or larger electric slow cooker, lightly mix thinly sliced
onin, garlic, ginger, cinamon stick, cumin, red pepper flakes,
turmeric, cloves, and cardamom. Rinse chicken and pat dry; then
arrange, overlapping pieces slightly, on top of onion mixture. Pour
in broth. Cover and cook at low setting until meat near thighbone is
very tender when pierced (6 1/2-7 hours). Carefully lift chicken to a
warm serving dish and keep warm. Skim and discard fat from cooking
liquid, if necessary; remove and discard cinnamon stick. Blend in
cornstarch mixture. Increase cooker heat setting to high; cover and
cook, stirring 2 or 3 times, until sauce to taste with salt; stir in
cilantro and green onions. Pour sauce over chicken. Makes 4 to 6
Recipe By : Sunset Crockery Cookbook - Page 55
to Slow Cooker Recipes
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