4 Boned and skinned chicken breast halves, cut in 1" cubes
2 tbsp Olive oil
1 Piece fresh ginger (1" x 1"), cut in slivers
2 Cloves garlic, crushed
1 large 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 tbsp Cornstarch
2 tsp Soy sauce
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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
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