Recipe: Chicken and Green Onion Curry Sauce (crock pot)

CHICKEN AND GREEN ONION CURRY SAUCE

1 medium onion, thinly sliced
3 cloves garlic, minced or pressed
1 tablespoon grated fresh ginger root
1 cinnamon stick, about 2-inches long
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 ground cardamom
3 1/2 pounds chicken, whole, cut up/skinned/defatted
1/2 cup chicken broth, defatted
FOR THE SAUCE:
2 tablespoons cornstarch blended with 2 tablespoons cold water
salt (to taste)
1/4 cup lightly packed cilantro leaves
1/2 cup sliced green onions

In a 4-quart or larger electric slow cooker, lightly mix thinly sliced onion, garlic, ginger, cinnamon 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 to 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 the cornstarch mixture.

Increase cooker heat setting to HIGH; cover and cook, stirring 2 or 3 times, until sauce thickens. Season to taste with salt; stir in cilantro and green onions. Pour sauce over chicken.

Makes 4-6 servings
Source: Sunset Crockery Cookbook