• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chicken and Green Onion Curry

  • Recipe Submitted by on

Category: Curries, Crockpot

 Ingredients List

  • 1 md Onion -- thinly sliced
  • 3 Cloves Garlic -- minced or
  • Pressed
  • 1 tb Fresh Ginger Root -- grated
  • 1 Cinnamon Stick -- about 2"
  • Long
  • 1/2 ts Ground Cumin
  • 1/2 ts Crushed Red Pepper Flakes
  • 1 ts Ground Turmeric
  • 1/4 ts Ground Cloves
  • 1/4 Ground Cardamom
  • 3 1/2 lb Chicken, Whole -- cut up and
  • Skinned
  • 1/2 c Chicken Broth
  • 2 tb Cornstarch -- blended with
  • 2 tb Cold Water
  • Salt
  • 1/4 c Cilantro Leaves -- lightly
  • Packed
  • 1/2 c Green Onions -- sliced


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. Makes 4
to 6 servings.

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