Chicken and Green Onion Curry

Category: Main Dish

Cuisine: American

Ready in 45 minutes

Ingredients

1/2 ts Ground cumin

1 ts Ground turmeric

Salt

1 2-inch Cinnamon Stick (about)

1/2 c Green Onions sliced

3 Cloves Garlic minced or Pressed

1/4 Ground cardamom

1/2 ts Crushed Red Pepper Flakes

1/4 ts Ground cloves

1/2 c Chicken broth

3 1/2 lb Chicken, Whole, Skinned cut up and

2 tb Cold water

1 tb Fresh Ginger Root grated

2 tb Cornstarch blended with

1/4 c Cilantro Leaves lightly Packed

1 md Onion thinly 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 (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 servings. Recipe By : Sunset Crockery Cookbook - Page 55

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