Chicken and Green Onion Curry


1 medium onion, thinly sliced
3 cloves garlic, minced or pressed
1 tablespoon fresh ginger root, grated
1 cinnamon stick, about 2″ long
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 ground cardamom
3 1/2 pounds chicken, whole, cut up and skinned
1/2 cup chicken broth
2 tablespoons cornstarch, blended with 2 tablespoons cold water
1/4 cup cilantro leaves, lightly packed
1/2 cup green onions, sliced


In a 4-quart or larger electric slow cooker, lightly mix thinly sliced onion, garlic, ginger, cinnamon stick, cumin, red pepper flakes, turmeric, cloves, and cardamom. Rinse chicken and pat dry; then arrange, overlapping pieces slightly on top of onion mixture. Pour broth over chicken. Cover and cook at low setting until meat near thighbone is very tender when pierced (6 to 7 hours). Gently lift chicken to a warm serving dish and keep warm. Skim and discard fat from cooking liquid, if necessary; remove and discard cinnamon stick. Mix cornstarch with cold water; blend into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce thickens. Add salt to taste, and pour broth over chicken. Garnish with cilantro leaves and green onions.