| 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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