Almost Indian Chicken
4 Boned and skinned chicken
-breast halves, cut in 1"
2 tb Olive oil
1 Piece fresh ginger (1" x
-1"), cut in slivers
2 Cloves garlic; crushed
1 lg Onion; sliced thin
1 ts Ground cumin
1 ts Ground coriander
1 ts Dried parsley flakes
1/2 ts Curry powder
1/2 ts Freshly ground pepper
1 c Plain yogurt
1/2 c Chicken broth; divided
1 1/2 tb Cornstarch
2 ts 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.
Recipe by: The Chicken Cookbook/38th National Chicken Cooking Contest
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani
on Aug 31, 1997