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 lg 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 c plain yogurt
1/2 c chicken broth — divided
1 1/2 tbsp cornstarch
2 tsp soy sauce
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.