Chicken And Green Onion Curry

Name: Chicken And Green Onion Curry
Cook time: P6H
Total time: P7H
Yield: 4
Cuisine: Fusion
Ingredients: onions; garlic; ginger root; cinnamon; cumin; red pepper flakes; turmeric; cloves; cardamom seeds; chicken; chicken broth; cornstarch; salt; cilantro; onions

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

Amount	Measure	Ingredient	Features
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

Ingredients

Amount	Measure	Ingredient	Features
1	each	onions thinly sliced
3	each	garlic cloves, minced or pressed
15	ml	ginger root fresh, grated
1	each	cinnamon stick, about 2 inches long	*
2.5	ml	cumin ground
2.5	ml	red pepper flakes crushed
5	ml	turmeric ground
1.3	ml	cloves ground
0.3	each	cardamom seeds ground	*
1.6	kg	chicken whole, cut up, skinned
118	ml	chicken broth
3E+1	ml	cornstarch blended with 2 tb cold water
1	x	salt	*
59	ml	cilantro lightly packed
118	ml	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.