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Chicken And Green Onion Curry

 
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A succulent chicken dish that is served with a delicious sauce everyone will love!

Yield

4

servings

Prep

30

min

Cook

6

hrs

Ready

7

hrs

Trans-fat Free
 

Ingredients

1 each onions
thinly sliced
3 each garlic
cloves, minced or pressed
1 tablespoon ginger root
fresh, grated
1 each cinnamon
stick, about 2 inches long
*
½ teaspoon cumin
ground
½ teaspoon red pepper flakes
crushed
*
1 teaspoon turmeric
ground
¼ teaspoon cloves
ground
*
¼ each cardamom seeds
ground
*
3 ½ pounds chicken
whole, cut up, skinned
½ cup chicken broth
2 tablespoons cornstarch
blended with 2 tb cold water
1 x salt
*
¼ cup cilantro
lightly packed
½ 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 (6½-7 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 483g (17.0 oz)
Amount per Serving
Calories 81133% of calories from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 354mg 118%
Sodium 389mg 16%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 233g
Vitamin A 6% Vitamin C 10%
Calcium 9% Iron 31%
* based on a 2,000 calorie diet How is this calculated?

 

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