Chicken And Green Onion Curry

• 1 each onions thinly sliced
• 3 each garlic cloves, minced or pressed
• 1 tablespoon ginger root fresh, grated
• 1 each cinnamon stick, about 2 inches long
• 1/2 teaspoon cumin ground
• 1/2 teaspoon red pepper flakes crushed
• 1 teaspoon turmeric ground
• 1/4 teaspoon cloves ground
• 1/4 each cardamom seeds ground
• 3 1/2 pounds chicken whole, cut up, skinned
• 1/2 cup chicken broth
• 2 tablespoons cornstarch blended with 2 tb cold water
• 1 x salt
• 1/4 cup cilantro lightly packed
• 1/2 cup onions green, sliced

1. In a 4-quart or larger electric slow cooker, lightly mix thinly sliced onion, garlic, ginger, cinamon stick, cumin, red pepper flakes, turmeric, cloves, and cardamom.
2. Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of onion mixture.
3. Pour in broth.
4. Cover and cook at low setting until meat near thighbone is very tender when pierced (6 1/2-7 hours).
5. Carefully lift chicken to a warm serving dish and keep warm.
6. Skim and discard fat from cooking liquid, if necessary; remove and discard cinnamon stick.
7. Blend in cornstarch mixture.
8. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened.
9. Season to taste with salt; stir in cilantro and green onions.
10. Pour sauce over chicken.
11. Makes 4 to 6 servings.

onions, garlic, ginger root, cinnamon, cumin ground, red pepper, turmeric ground, cloves ground, cardamom seeds ground, chicken, chicken broth, cornstarch, salt, cilantro lightly packed, onions green

Taken from recipeland.com/recipe/v/chicken-green-onion-curry-2205 (may not work)