Chicken And Green Onion Curry

By á-174942

Ingredients

• 1 medium onion thinly sliced
• 3 garlic cloves minced or pressed
• 1 tablespoon grated fresh ginger root
• 1 cinnamon stick about 2" long
• 1/2 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon ground turmeric
• 1/4 teaspoon ground cloves
• 1/4 ground cardamom
• 3 1/2 pounds whole chicken cut up and skinned
• 1/2 cup chicken broth
• 2 tablespoons cornstarch blended with
• 2 tablespoons cold water
• Salt to taste
• 1/4 cup cilantro leaves - (lightly packed)
• 1/2 cup sliced green onions

Details

Servings 4

Preparation

Step 1

In a 4-quart or larger electric slow cooker, lightly mix thinly sliced onion, garlic, ginger, cinnamon 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 to 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 thickens. Season to taste with salt; stir in cilantro and green onions. Pour sauce over chicken.

This recipe yields 4 to 6 servings.