Chicken And Green Onion Curry
Ingredients
1 medium onion thinly sliced
3 garlic cloves minced or pressed
1 Tbsp. grated fresh ginger root
1 cinnamon stick, about 2 inch long
1/2 tsp. ground cumin
1/2 tsp. crushed red pepper flakes
1 tsp. ground turmeric
1/4 tsp. ground cloves
1/4 ground cardamom
3 1/2 pounds whole chicken cut up, skinned
1/2 C. chicken broth
2 Tbsp. cornstarch blended with
2 Tbsp. cold water
Salt to taste
1/4 C. cilantro leaves lightly packed
1/2 C. sliced green onions
Cooking Instructions
In a 4 quart or larger electric crock pot, 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 broth over chicken. Cover and cook at low setting until meat near thighbone is very tender when pierced 6 to 7 hours. Gently lift chicken to a warm serving dish and keep warm. Skim and discard fat from cooking liquid, if necessary, remove and discard cinnamon stick. Mix cornstarch with cold water, blend into cooking liquid. Increase cooker heat setting to high, cover and cook, stirring 2 or 3 times, until sauce thickens. Add salt to taste, and pour broth over chicken. Garnish with cilantro leaves and green onions.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)