Low Fat Chicken And Green Onion Curry Recipe

Ingredients

1 Medium Onion -- thinly sliced

3 Cloves Garlic -- minced or pressed

1 Tablespoon Fresh Ginger Root -- grated

1 Cinnamon Stick -- about 2" 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/defat

1/2 Cup Chicken Broth -- defatted

2 Tablespoons Cornstarch -- blended with

2 Tablespoons Cold Water

Salt

1/4 Cup Cilantro Leaves -- lightly packed

1/2 Cup Green Onions -- sliced

Method

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.

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