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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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