Almost Indian Chicken

Photo: flickr user Binder Of Daemons

Ingredients

4 boned and skinned chicken

inch breast halves, cut 1"

cubes

2 tablespoons olive oil

1 piece fresh ginger (1"

1 "), cut in slivers

2 cloves garlic crushed

1 lrg onion sliced thin

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon dried parsley flakes

1/2 teaspoon curry powder

1/2 teaspoon freshly ground pepper

1 cup plain yogurt

1/2 cup chicken broth divided

1 1/2 tablespoons cornstarch

2 teaspoons soy sauce

Preparation

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.