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Chicken & Green Onion Curry

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      Title: CHICKEN & GREEN ONION CURRY
 Categories: Crockpot, Curries
      Yield: 6 Servings
 
      1 md Onion -- thinly sliced
      3    Cloves Garlic -- minced or
           Pressed
      1 tb Fresh Ginger Root -- grated
      1    Cinnamon Stick -- about 2"
           Long
    1/2 ts Ground Cumin
    1/2 ts Crushed Red Pepper Flakes
      1 ts Ground Turmeric
    1/4 ts Ground Cloves
    1/4    Ground Cardamom
  3 1/2 lb Chicken, Whole -- cut up and
           Skinned
    1/2 c  Chicken Broth
      2 tb Cornstarch -- blended with
      2 tb Cold Water
           Salt
    1/4 c  Cilantro Leaves -- lightly
           Packed
    1/2 c  Green Onions -- sliced
 
  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
 
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