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    Chicken: Chicken & Green Onion Curry


    Source of Recipe


    Sunset Crockery Cookbook

    List of Ingredients




    1 Medium Onion thinly sliced
    3 Cloves Garlic minced or pressed
    1 Tablespoon Fresh Ginger Root grated
    1 Cinnamon Stick about 2" long
    1/2 Teaspoon Ground Cumin
    1/2 Teaspoon Red Pepper Flakes crushed
    1 teaspoon Ground Turmeric
    1/4 teaspoon Ground Cloves
    1/4 teaspoon ground cardamom
    3 1/2 Pounds Chicken breasts, skinless
    1/2 Cup Chicken Broth defatted

    2 Tablespoons Cornstarch blended with 2 Tablespoons Cold Water
    1/4 Cup cilantro lightly packed
    1/2 Cup Green Onions sliced

    Recipe



    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. Stir in cilantro and green onions. Pour sauce over chicken.
 

 

 

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