Chicken And Green Onion Curry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Crockpot, Curries | 6 | Servings | |
INGREDIENTS
| 1 | Onion, thinly sliced | |
| 3 | Cloves Garlic, minced or | |
| Pressed | ||
| 1 | T | Fresh Ginger Root, grated |
| 1 | Cinnamon Stick, about 2" | |
| Long | ||
| 1/2 | t | Ground Cumin |
| 1/2 | t | Crushed Red Pepper Flakes |
| 1 | t | Ground Turmeric |
| 1/4 | t | Ground Cloves |
| 1/4 | Ground Cardamom | |
| 3 1/2 | lb | Chicken, Whole cut up and |
| Skinned | ||
| 1/2 | c | Chicken Broth |
| 2 | T | Cornstarch, blended with |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 64
Calories From Fat: 17
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 923.6mg
Potassium: 336.7mg
Carbohydrates: 5.2g
Fiber: 1.1g
Sugar: 1.9g
Protein: 6.4g