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Almost Indian Chicken

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Crockpot Indian Main dish

Ingredients:

  • 4 Boned and skinned chicken breast halves, cut in 1" cubes
  • 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

Directions:

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 Devries <devriesb@cyberbeach.net> on Aug 31, 1997