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Slow Cooker Chicken And Green Onion Curry
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- #21153
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
1 comment
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 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 whole chicken, cut up and skinned
1/2 cup chicken broth
2 tablespoons cornstarch, blended with
2 tablespoons cold water
salt
1/4 cup cilantro leaves, lightly packed
1/2 cup green onions, sliced
directions
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 1/2-7 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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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
This recipe looked so easy. The chicken was pasty with no taste or texture. The reason could be, however, that the instructions say it will be ready in 5 hours, but to leave it cook in the crockpot for 7-8 hours. Seven to 8 hours is much too long. Even then, it didn't have much taste to it. I would not make it again.
No, the recipe states that this recipe is ready in greater than 5 hours. The directions always specify the exact cooking time. It may be that you have a crock pot that runs hot (a certain brand of slow cooker cooks far too hot to use most recipes you'll find)
January 6, 2008
I used drumsticks with thighs for this dish and started out with frozen ones too (cooked on high for an hour first, followed the rest of the recipe, shortening time after that). As expected from a crockpot dish, the meat was falling off the bone. However, it was lacking in flavour. Then again, it could be due to the fact that it didn't thicken enough before I served it or perhaps it was because I used frozen meat and it diluted the dish. Taking that into account it deserves a 4. Thanks for posting this.
You should NEVER put frozen poultry in a crockpot. It can be very dangerous!