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Chicken And Green Onion Curry
| Ingredients | |||
| 1 | each | onion, thinly sliced | |
| 3 | each | garlic, cloves, minced or pressed | |
| 1 | tablespoon | ginger root, fresh, grated | |
| 1 | each | cinnamon, stick, about 2 inches long | |
| 1/2 | teaspoon | cumin, ground | |
| 1/2 | teaspoon | red pepper flakes, crushed | |
| 1 | teaspoon | turmeric, ground | |
| 1/4 | teaspoon | cloves, ground | |
| 1/4 | each | cardamom, ground | |
| 3 1/2 | pound | chicken, whole, cut up, skinned | |
| 1/2 | cup | chicken broth | |
| 2 | tablespoon | cornstarch, blended with 2 tb cold water | |
| 1 | salt | ||
| 1/4 | cup | cilantro leaves, lightly packed | |
| 1/2 | cup | onions, green, sliced | |
Directions: | |||
| In a 4-quart or larger electric slow cooker, lightly mix thinly sliced onion, 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 is thickened. Season to taste with salt; stir in cilantro and green onions. Pour sauce over chicken. Makes 4 to 6 servings. | |||
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