Chicken And Green Onion Curry

Recipe Ingredients

1		Onion - thinly sliced (medium)
3		Garlic cloves - minced or pressed
1 tablespoon	15ml	Grated fresh ginger root
1		Cinnamon stick about 2" long
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Crushed red pepper flakes
1 teaspoon	5ml	Ground turmeric
1/4 teaspoon	1.3ml	Ground cloves
1/4		Ground cardamom
3 1/2 lbs	1589g / 56oz	Whole chicken - cut up and skinned
1/2 cup	118ml	Chicken broth
2 tablespoons	30ml	Cornstarch - blended with
2 tablespoons	30ml	Cold water
		Salt - to taste
1/4 cup	4g / 0.1oz	Cilantro leaves - (lightly packed)
1/2 cup	31g / 1.1oz	Sliced green onions

Recipe Instructions

In a 4-quart or larger electric slow cooker, lightly mix thinly sliced onion, garlic, ginger, cinnamon 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 to 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 thickens. Season to taste with salt; stir in cilantro and green onions. Pour sauce over chicken.

This recipe yields 4 to 6 servings.

Source:
Chef Bill Hinners, Board Leader on the http://www.prodigy.net Food BB

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