Chicken & Green Onion Currycrockpot 1 medium onion -- thinly sliced 3 cloves garlic -- minced or 1 pressed 1 tablespoon fresh ginger root -- grated 1 cinnamon stick -- about 2 1 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 lb chicken, whole -- cut up and 1 skinned 1/2 cup chicken broth 2 tablespoon cornstarch -- blended with 2 tablespoon cold water 1 salt 1/4 cup cilantro leaves -- lightly 1 packed 1/2 cup green onions -- sliced 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 |
