Directions
In frypan, place olive oil and heat over medium temperature.
Add chicken, ginger, garlic and onion; sauté about 10 minutes or until chicken is brown on all sides and onion is transparent.
Meanwhile, in crockpot, place chicken broth (I used 1/2 cup warm water with 3 chicken bouillon cubes), cumin, coriander, parsley flakes, curry powder, and pepper.
In a small separate dish, combine the cornstarch and soy sauce.
When smooth, stir into the crockpot with the spice mixture.
Add the browned chicken and onion mixture into the broth/spice mixture in crockpot.
Gently stir in the yogurt.
Set crockpot on low and cook for about 3 to 4 hours.
