Crockpot Chicken Curry ~ posted by Amy in VA

Chicken Curry

1 thinly sliced onion
3 cloves minced garlic
1 Tbsp. grated fresh ginger root
1 2″ long cinnamon stick
2 tsp. curry powder
1/2 tsp. crushed red pepper flakes
3-1/2 lb. chicken, cut up
1/2 cup vegetable or chicken broth
2 Tbsp. cornstarch
2 Tbsp. cold water
1/4 cup chopped cilantro leaves
1/2 cup sliced green onions
1/2 cup chutney

Combine the onion, garlic, ginger root, cinnamon, curry powder, and red pepper flakes in 3-4 quart crockpot. Rinse chicken pieces and pat dry with paper towels. Arrange on top of onions and spices in crockpot. Pour chicken broth over all. Cover slow cooker and cook on low for 5-6 hours. Combine cornstarch and water in a small bowl. Stir into juices remaining in crockpot. Increase heat to high and cook, uncovered, for 15-20 minutes or until sauce is thickened. Serve chicken with sauce, plain yogurt and chutney. Sprinkle with cilantro and green onions to serve. Other garnishes that are good are chopped peanuts and sliced bananas.


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