Recipe: Almost Indian Chicken (crock pot)

ALMOST INDIAN CHICKEN

2 tablespoons olive oil
4 boned and skinned chicken breast halves, cut in 1-inch cubes
1 piece fresh ginger (1-inch) cut in slivers
2 cloves garlic, crushed
1 large onion, sliced thin
1/2 cup chicken broth, divided use
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried parsley flakes
1/2 teaspoon curry powder
1/2 teaspoon freshly ground pepper
1 1/2 tablespoons cornstarch
2 teaspoons soy sauce
1 cup plain yogurt
hot cooked pasta or basmati rice (to serve)

In frying pan, place olive oil and heat over medium temperature. Add chicken, ginger, garlic and onion; saute about 10 minutes or until chicken is brown on all sides and onion is transparent.

Meanwhile, in crock pot, place chicken broth, cumin, coriander, parsley flakes, curry powder, and pepper.

In a small separate dish, combine the cornstarch and soy sauce. When smooth, stir into the crock pot with the spice mixture. Add the browned chicken and onion mixture into the broth/spice mixture in crock pot. Gently stir in the yogurt.

Set crock pot on low and cook for about 3 to 4 hours.

Serve over fresh pasta or basmati rice.

(Recipe modified for crock pot by Leilani Young. Original recipe called for 1 whole cut-up broiler-fryer chicken, and to be prepared on stovetop in large covered skillet.)

Servings: 4
From: Genevieve Lehman, Rockville, MD
Adapted from source: The Chicken Cookbook, 38th National Chicken Cooking Contest