Chicken & Green Onion Curry Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Onion, thinly sliced
3 Cloves: Garlic, minced or
Pressed,
1 tbsp: Fresh Ginger Root, grated
1: Cinnamon Stick, about 2"
Long,
1/2 tsp: Ground Cumin,
1/2 tsp: Crushed Red Pepper Flakes,
1 tsp: Ground Turmeric,
1/4 tsp: Ground Cloves,
1/4: Ground Cardamom,
3 1/2 lbs: Chicken, Whole, cut up and
Skinned,
1/2 cup: Chicken Broth,
2 tbsp: Cornstarch, blended with
2 tbsp: Cold Water,
Salt,
1/4 cup: Cilantro Leaves, lightly
Packed,
1/2 cup: Green Onions, sliced
Directions:
In a 4-quart or larger electric slow cooker, lightly mix thinly sliced
onin, 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 to taste with salt; stir in
cilantro and green onions. Pour sauce over chicken. Makes 4 to 6
servings.
Recipe By : Sunset Crockery Cookbook - Page 55
Source from luhu.jp
onin, 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 to taste with salt; stir in
cilantro and green onions. Pour sauce over chicken. Makes 4 to 6
servings.
Recipe By : Sunset Crockery Cookbook - Page 55
Source from luhu.jp