| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | Indian, Main dishes, Crockpot | 4 | Servings |
INGREDIENTS
| 4 | Boned and skinned chicken breast halves, cut in 1" cubes | |
| 2 | tb | Olive oil |
| 1 | Piece fresh ginger (1" x 1"), cut in slivers | |
| 2 | Cloves garlic; crushed | |
| 1 | lg | Onion; sliced thin |
| 1 | ts | Ground cumin |
| 1 | ts | Ground coriander |
| 1 | ts | Dried parsley flakes |
| 1/2 | ts | Curry powder |
| 1/2 | ts | Freshly ground pepper |
| 1 | c | Plain yogurt |
| 1/2 | c | Chicken broth; divided |
| 1 1/2 | tb | Cornstarch |
| 2 | ts | Soy sauce |
INSTRUCTIONS
In frypan, place olive oil and heat over medium temperature. Add chicken, ginger, garlic and onion; saute about 10 minutes or until chicken is brown on all sides and onion is transparent. Meanwhile, in crockpot, place chicken broth (I used 1/2 cup warm water with 3 chicken bouillon cubes), cumin, coriander, parsley flakes, curry powder, and pepper. In a small separate dish, combine the cornstarch and soy sauce. When smooth, stir into the crockpot with the spice mixture. Add the browned chicken and onion mixture into the broth/spice mixture in crockpot. Gently stir in the yogurt. Set crockpot on low and cook for about 3 to 4 hours. Genevieve Lehman, Rockville, MD submitted the original format of this recipe in the National Chicken Cooking Contest. Serving Ideas : Over fresh pasta or basmati rice. NOTES : This recipe has been modified from its original format by Leilani Young. Served this to my hubby with rave reviews. Original recipe called for 1 whole cut-up broiler-fryer chicken, and to be prepared on stovetop in large covered skillet. Recipe by: The Chicken Cookbook/38th National Chicken Cooking Contest Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@cyberbeach.net> on Aug 31, 1997
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