Chicken and Green Onion Curry

By Bostoncook

Ingredients

• 1 medium onion, thinly sliced
• 3 garlic cloves, minced or pressed
• 1 tablespoon ginger root, grated
• 1 cinnamon stick, about 2" long
• 1/2 teaspoon cumin
• 1/2 teaspoon red pepper flakes
• 1 teaspoon turmeric
• 1/4 teaspoon ground cloves
• 1/4 cardamom
• 3 1/2 pounds chicken, Whole -- cut up and skinned
• 1/2 cup chicken broth
• 2 tablespoons cornstarch, blended with 2 Tablespoons Cold Water
• salt
• 1/4 cup cilantro, lightly packed
• 1/2 cup scallions, sliced

Details

Servings 4

Preparation

Step 1

1. 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.

2. 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).

3. 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.

4. 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.

Notes: Really great crockpot recipe! Definite repeater. Used frozen b/s chicken breasts.