Chicken And Green Onion Curry recipe
Submitted by: anonymous
Recipe Yield: 4-6
| Prep. Time: |
30 minutes |
| Cooking Time: |
6 hours |
| Ready in: |
7 hours |
Recipe Categories
Ingredients
| Amount |
Ingredient |
Preparation |
| 1/2
teaspoon |
cumin |
ground |
| 1/2
teaspoon |
hot pepper flakes |
crushed |
| 1
teaspoon |
turmeric |
ground |
| 1/4
teaspoon |
cloves |
ground |
| 1/4
each |
cardamom |
ground |
| 3 1/2
pounds |
chicken |
whole, cut up, skinned |
| 1/2
cup |
chicken stock |
|
| 2
tablespoons |
cornstarch |
blended with 2 tb cold water |
| 1
x |
salt |
|
| 1/4
cup |
cilantro leaves |
lightly packed |
| 1/2
cup |
onions |
green, sliced |
| 1
each |
onion |
thinly sliced |
| 3
each |
garlic |
cloves, minced or pressed |
| 1
tablespoon |
gingerroot |
fresh, grated |
| 1
each |
cinnamon |
stick, about 2 inches long |
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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