Chicken & Green Onion Currycrockpot, poultry 1.00 medium onion; thinly sliced 3.00 centiliter garlic; minced or pressed 1.00 tablespoon fresh ginger root; grated 1.00 cinnamon stick; about 2 long 0.50 teaspoon ground cumin 0.50 teaspoon crushed red pepper flakes 1.00 teaspoon ground turmeric 0.25 teaspoon ground cloves 0.25 cardamom 3.50 lb chicken, whole; cut up and skinned 0.50 cup chicken broth 2.00 tablespoon cornstarch; blended with 2.00 tablespoon cold water 1 salt 0.25 cup cilantro leaves; lightly packed 0.50 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; sti in cilantro and green onions. Pour sauce over chicken. Makes 4 to 6= servings. |
