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Ingredientes
- 4 x boned and skinned chicken breast halves, cut in 1" cubes
- 2 Tbsp. extra virgin olive oil
- 1 piece fresh ginger (1" x
- 1 x "), cut in slivers
- 2 x cloves garlic crushed
- 1 lrg onion sliced thin
- 1 tsp grnd cumin
- 1 tsp grnd coriander
- 1 tsp dry parsley flakes
- 1/2 tsp curry pwdr
- 1/2 tsp freshly grnd pepper
- 1 c. plain yogurt
- 1/2 c. chicken broth divided
- 1 1/2 Tbsp. cornstarch
- 2 tsp soy sauce
Direcciones
- In frypan, place extra virgin olive oil and heat over medium temperature. Add in chicken, ginger, garlic and onion; saute/fry about 10 min or possibly till chicken is brown on all sides and onion is transparent. Meanwhile, in crockpot, place chicken broth (I used 1/2 c. hot water with 3 chicken bouillon cubes), cumin, coriander, parsley flakes, curry pwdr, and pepper. In a small separate dish, combine the cornstarch and soy sauce. When smooth, stir into the crockpot with the spice mix. Add in the browned chicken and onion mix into the broth/spice mix in crockpot.
- Gently stir in the yogurt. Set crockpot on low and cook for about 3 to 4 hrs. Genevieve Lehman, Rockville, MD submitted the original format of this recipe in the National Chicken Cooking Contest. Serving Ideas : Over fresh pasta or possibly 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 4 servings | |
| Calories 146 | |
| Calories from Fat 81 | 55% |
| Total Fat 9.21g | 12% |
| Saturated Fat 2.3g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 236mg | 10% |
| Potassium 238mg | 7% |
| Total Carbs 10.45g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 4.38g | 3% |
| Protein 5.96g | 10% |
