Chicken And Green Onion Curry

crockpot, poultry

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
Salt
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 onin, garlic, ginger, cinamon 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 in broth. Cover and cook at low setting until meat near thighbone is very tender when pierced (6 1/2-7 hours). Carefully lift chicken to a warm serving dish and keep warm. Skim and discard fat from cooking liquid, if necessary; remove and discard cinnamon stick. Blend in cornstarch mixture. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce to taste with salt; stir in cilantro and green onions. Pour sauce over chicken. Makes 4 to 6 servings.