| 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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