Chicken and Green Onion Curry



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  • Cooking Time: N/A

Chicken and Green Onion Curry

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

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.


Ingredients:

1 md Onion -- thinly sliced
3 Cloves Garlic -- minced or
Pressed
1 tb Fresh Ginger Root -- grated
1 Cinnamon Stick -- about 2"
Long
1/2 ts Ground Cumin
1/2 ts Crushed Red Pepper Flakes
1 ts Ground Turmeric
1/4 ts Ground Cloves
1/4 Ground Cardamom
3 1/2 lb Chicken, Whole -- cut up and
Skinned
1/2 c Chicken Broth
2 tb Cornstarch -- blended with
2 tb Cold Water
Salt
1/4 c Cilantro Leaves -- lightly
Packed
1/2 c Green Onions -- sliced

Serves:

6 Servings 		 
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