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Chicken And Green Onion Curry

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Ingredients
  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
  Salt To Taste
  Lightly packed cilantro leaves 1⁄4 Cup (4 tbs)
  Sliced green onions 1⁄2 Cup (8 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
430 Minutes
Ready In: 
440 Minutes
Servings: 
6

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