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Chicken And Green Onion Curry
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Medium Onion, thinly sliced
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Cloves Garlic, minced or pressed
Tablespoon Fresh Ginger Root, grated
Cinnamon Stick, about 2" long
/2 Teaspoon Ground Cumin
/2 Teaspoon Crushed Red Pepper Flakes
Teaspoon Ground Turmeric
/4 Teaspoon Ground Cloves
/4 Ground Cardamom
1/2 Pounds Chicken, Whole, cut up and skinned
/2 Cup Chicken Broth
Tablespoons Cornstarch, blended with 2 Tablespoons Cold Water
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• Salt
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/4 Cup Cilantro Leaves, lightly packed
/2 Cup Green Onions, sliced
In a 4−quart or larger electric slow cooker, lightly mix thinly sliced 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 1/2−7
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 to taste with salt;
stir in cilantro and green onions. Pour sauce over chicken.
Chicken And Green Onion Curry
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