Ingredients Jump to Instructions ↓

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

  2. 1 cubes

  3. 2 tablespoon olive oil

  4. 1 piece fresh ginger (1 x 1), cut in; slivers

  5. 2 cloves garlic; crushed

  6. 1 large onion; sliced thin

  7. 1 teaspoon ground cumin

  8. 1 teaspoon ground coriander

  9. 1 teaspoon dried parsley flakes

  10. 1/2 teaspoon curry powder

  11. 1/2 teaspoon freshly ground pepper

  12. 1 cup plain yogurt

  13. 1/2 cup chicken broth; divided

  14. 1 1/2 tablespoon cornstarch

  15. 2 teaspoon soy sauce

Instructions Jump to Ingredients ↑

  1. 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.

  2. Genevieve Lehman, Rockville, MD submitted the original format of this recipe in the National Chicken Cooking Contest.

  3. Serving Ideas : Over fresh pasta or basmati rice.

  4. 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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