Almost Indian Chicken


4 boned and skinned chicken
inch breast halves, cut 1"
2 tablespoons olive oil
1 piece fresh ginger (1"
1 "), cut in slivers
2 cloves garlic crushed
1 lrg onion sliced thin
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried parsley flakes
1/2 teaspoon curry powder
1/2 teaspoon freshly ground pepper
1/2 cup chicken broth divided
1 1/2 tablespoons cornstarch
2 teaspoons soy sauce


In frypan, place olive oil and heat over medium temperature. Add chicken, ginger, garlic and onion; saute about 10 minutes or until chicken is brown on all sides and onion is transparent. Meanwhile, in crockpot, place chicken broth (I used 1/2 cup warm water with 3 chicken bouillon cubes), cumin, coriander, parsley flakes, curry powder, and pepper. In a small separate dish, combine the cornstarch and soy sauce. When smooth, stir into the crockpot with the spice mixture. Add the browned chicken and onion mixture into the broth/spice mixture in crockpot.
Gently stir in the yogurt. Set crockpot on low and cook for about 3 to 4 hours. Genevieve Lehman, Rockville, MD submitted the original format of this recipe in the National Chicken Cooking Contest. Serving Ideas : Over fresh pasta or basmati rice. NOTES :
This recipe has been modified from its original format by Leilani Young. Served this to my hubby with rave reviews. Original recipe called for 1 whole cut-up broiler-fryer chicken, and to be prepared on stovetop in large covered skillet.




4.0 servings


Friday, December 4, 2009 - 10:04pm



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