Chicken and Green Onion Curry
|Onion||1 Medium, thinly sliced|
|Garlic||3 Clove (15 gm), minced / pressed|
|Grated fresh ginger||1 Tablespoon|
|Cinnamon stick||2 Inch|
|Crushed red pepper flakes||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground turmeric||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Ground cardamom||1⁄4 Teaspoon|
|Chicken||3 1⁄2 Pound, cut up and skinned (1 In Number)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Cornstarch||2 Tablespoon, blended with 2 tablespoons cold water|
|Lightly packed cilantro leaves||1⁄4 Cup (4 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
In a 4-quart or larger electric slow cooker, lightly mix thinly sliced onion, garlic, ginger, cinnamon 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 to 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 is thickened (about 10 more minutes).
Season sauce to taste with salt; stir in cilantro and green onions.
Pour sauce over chicken.