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Chicken And Green Onion Curry Recipe

Ingredients
1	each	onion, thinly sliced
3	each	garlic, cloves, minced or pressed
1	tablespoon	ginger root, fresh, grated
1	each	cinnamon, stick, about 2 inches long
1/2	teaspoon	cumin, ground
1/2	teaspoon	red pepper flakes, crushed
1	teaspoon	turmeric, ground
1/4	teaspoon	cloves, ground
1/4	each	cardamom, ground
3 1/2	pound	chicken, whole, cut up, skinned
1/2	cup	chicken broth
2	tablespoon	cornstarch, blended with 2 tb cold water
1		salt
1/4	cup	cilantro leaves, lightly packed
1/2	cup	onions, green, sliced
Directions:
In a 4-quart or larger electric slow cooker, lightly mix thinly sliced onion, 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 is thickened. Season to taste with salt; stir in cilantro and green onions. Pour sauce over chicken. Makes 4 to 6 servings.

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