FBD

Slow Cooker Chicken and Green Onion Curry

AsianChickenEasy7 minBy Northstar

Ingredients

Servings
4
  • 3 0.5 lb whole chicken, cut up and skinned
  • 1 count medium onion, thinly sliced
  • 3 clove garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 count cinnamon stick (about 2 inches)
  • 0.5 tsp ground cumin
  • 0.5 tsp crushed red pepper flakes
  • 1 tsp ground turmeric
  • 0.3 tsp ground cloves
  • 0.3 tsp ground cardamom
  • 0.5 cup chicken broth
  • 2 tbsp cornstarch (blended with 2 tbsp cold water)
  • 0.3 cup fresh cilantro leaves
  • 0.5 cup green onions, sliced
  • 1 tsp salt

Instructions

  1. 1

    In a 4-quart or larger slow cooker, combine sliced onion, garlic, ginger, cinnamon stick, cumin, red pepper flakes, turmeric, cloves, and cardamom.

  2. 2

    Arrange chicken pieces on top of the onion mixture, overlapping slightly. Pour in chicken broth.

  3. 3

    Cover and cook on LOW for 6.5–7 hours until meat near the thighbone is very tender.

  4. 4

    Carefully lift chicken to a warm serving dish. Skim fat from cooking liquid; remove and discard cinnamon stick.

  5. 5

    Blend cornstarch mixture into the cooking liquid. Increase heat to HIGH; cook, stirring occasionally, until sauce thickens, about 10 minutes.

  6. 6

    Season sauce with salt; stir in cilantro and green onions. Pour over chicken. Serve with basmati rice.

Tags

asian