Recipe - Chicken And Green Onion Curry

1 md Onion thinly cut or sliced up
3 Cloves Garlic minced or
Pressed
1 tablespoon Fresh Ginger Root grated
1 Cinnamon Stick about 2"
Long
One half teaspoon Ground Cumin
One half teaspoon Crushed Red Pepper Flakes
1 teaspoon Ground Turmeric
One fourth teaspoon Ground Cloves
One fourth Ground Cardamom
3 One half pound Chicken, Whole cut up and
Skinned
One half cup Chicken Broth
2 tablespoon Cornstarch blended with
2 tablespoon Cold Water
Salt
One fourth cup Cilantro Leaves lightly
Packed
One half cup Green Onions cut or sliced up

In a 4quart or larger electric slow cooker, lightly mix thinly cut or sliced up
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 1/27
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