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Title: Almost Indian Chicken
Yield: 4 Servings

Ingredients

      4    boned and skinned chicken
           -breast ha; lves, cut in 1 c
      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

Instructions

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 on Aug 31, 1997

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