Almost Indian Chicken
Keys: Poultry Main Crockpot Casserole Indian India Asian Indian
Yield: 4
Ingredients:
4 x boned and skinned chicken
breast halves, cut in 1"
cubes
2 tbl olive oil
1 piece fresh ginger (1" x
1 x "), cut in slivers
2 x cloves garlic crushed
1 lrg onion sliced thin
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried parsley flakes
1/2 tsp curry powder
1/2 tsp freshly ground pepper
1 cup plain yogurt
1/2 cup chicken broth divided
1 1/2 tbl cornstarch
2 tsp soy sauce
Method:
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.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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