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Ingredients:
- 1 medium onion, thinly sliced
- 3 medium cloves garlic, minced or pressed
- 1 tablespoon fresh ginger root, grated
- 1/4 teaspoon cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon ground turmeric
- dash ground cloves
- 1/4 ground cardamom
- 3 1/2 pounds chicken pieces, skin removed
- 1/2 cup chicken broth
- 2 tablespoons cornstarch, blended with
- 2 tablespoons cold water
- salt
- 1/2 cup green onions, sliced
Preparation:
In a 4 to 5-quart crockpot, combine sliced
onion, garlic, cinnamon, ginger, cumin, red pepper flakes, turmeric,
cloves, and cardamom. Rinse chicken and pat dry; arrange chicken pieces over onion mixture. Pour broth over chicken.
Cover and cook on LOW setting until meat is very tender and juices run clear
when pierced, about 6 to 7 hours.
Gently lift chicken to a warm serving dish and keep warm. Skim and
discard fat from cooking liquid, if necessary; remove and discard cinnamon
stick. Mix cornstarch with cold water; blend into cooking liquid. Increase cooker heat setting to
high; cover and cook, stirring 2 or 3 times, until sauce thickens. Add salt to taste, and pour broth over chicken. Garnish with cilantro sliced green onions.
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Pork Roast with Curry Powder
Curried Beef Stew
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Chicken Divan with Curry Powder
Country Captain Chicken Curry
Crockpot Country Captain
Curry Rice
Turkey with Curry Sauce
Curried Lamb
Curried Chicken Salad
Curried Beef and Rice
Chicken Breast Recipes
Chicken and Rice Index
Chicken Casseroles
Chicken Pies
Baked Chicken
Chicken Recipes
Chicken and Dumplings
Chicken Spaghetti
Slow Cooker Recipes | Casseroles | Main Recipe Index
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