Name: Chicken and Green Onion Curry
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Meats		Crockpot, Curries	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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