Chicken And Green Onion Curry

A succulent chicken dish that is served with a delicious sauce everyone will love!

Yields:	4-6
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	Preparation	30 minutes
	Cooking	6 hours
	Ready In	7 hours

Ingredients

1	each	onion	thinly sliced
3	each	garlic	cloves, minced or pressed
1	tablespoon	ginger root	fresh, grated
1	each	cinnamon	stick, about 2 inches long
1/2	teaspoon	cumin	ground
1/2	teaspoon	red pepper flakes	crushed
1	teaspoon	turmeric	ground
1/4	teaspoon	cloves	ground
1/4	each	cardamom seeds	ground
3 1/2	pounds	chicken	whole, cut up, skinned
1/2	cup	chicken broth
2	tablespoons	cornstarch	blended with 2 tb cold water
1	x	salt
1/4	cup	cilantro leaves	lightly packed
1/2	cup	onions	green, sliced

Directions

In a 4-quart or larger electric slow cooker, lightly mix thinly sliced onion, 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 is thickened. Season to taste with salt; stir in cilantro and green onions. Pour sauce over chicken.

Makes 4 to 6 servings.

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Member Review

Autumn Apple Punch

I served this at a bridal shower, and everyone loved it! It's not too fizzy, but lighter than straight juice. The spices made it perfect for an early autumn party. Everyone wanted the recipe. So the punch wouldn't dilute as the ice melted, I spiced 2 quarts (instead of the 1-1/2 called for) of the apple juice, and made the extra 2 cups into a pretty ice-ring, with slices of oranges and lemons.

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