Chicken And Green Onion Curry
Instructions:
- 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 Crushed Red Pepper Flakes
- 1 Teaspoon Ground Turmeric
- 1/4 Teaspoon Ground Cloves
- 1/4 Ground 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 Leaves, lightly 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.