Chicken & green onion curry
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion -- thinly sliced |
| 3 | Cloves Garlic -- minced or | |
| Pressed | ||
| 1 | tablespoon | Fresh Ginger Root -- grated |
| 1 | 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 |
Directions
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