Almost Indian Chicken

Ingredients: 4 Boned And Skinned Chicken Breast Halves, Cut In 1" Cubes 2 Tablespoons Olive Oil 1 Piece Fresh Ginger (1" X 1"), Cut In Slivers 2 Cloves Garlic; Crushed 1 Large Onion; Sliced Thin 1 Teaspoon Ground Cumin 1 Teaspoon Ground Coriander 1 Teaspoon Dried Parsley Flakes 1/2 Teaspoons Curry Powder 1/2 Teaspoons Freshly Ground Pepper 1 Cup Plain Yogurt 1/2 Cups Chicken Broth; Divided 1 1/2 Tablespoons Cornstarch 2 Teaspoons Soy Sauce

Directions:

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