"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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