chicken & green onion curry

Categories
Crockpot
Curries
Yield
6 Servings
MeasureIngredient
1 medium Onion -- thinly sliced
Cloves Garlic -- minced or
  Pressed
1 tablespoon Fresh Ginger Root -- grated
Cinnamon Stick -- about 2"
  Long
½ teaspoon Ground Cumin
½ teaspoon Crushed Red Pepper Flakes
1 teaspoon Ground Turmeric
¼ teaspoon Ground Cloves
¼  Ground Cardamom
3½ pounds Chicken, Whole -- cut up and
  Skinned
½ cup Chicken Broth
2 tablespoons Cornstarch -- blended with
2 tablespoons Cold Water
  Salt
¼ cup Cilantro Leaves -- lightly
  Packed
½ 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 (6½-7 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 servings.

Recipe By : Sunset Crockery Cookbook - Page 55

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