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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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I used to cook this in the oven before I had a crock-pot. For the oven: cook it in a covered dish for 1 1/2 to 2 hours at 300F or until the chicken is cooked and tender. Serve with rice and cooked or steamed vegetables. If you don't like to use the whole spices, substitute them with ground. The lemon and chilies are not authentic to this Jewish-Indian recipe. Ingredients:
3 lbs chicken thighs or 3 lbs chicken drumsticks |
3 tablespoons oil (for frying) |
salt and pepper |
1 large onion, cut up in half rings |
2 cloves crushed garlic |
2 bay leaves |
1 cinnamon stick |
4 whole cloves |
6 cardamom pods |
1 tablespoon garam masala or 1 tablespoon curry powder |
1 tablespoon grated fresh ginger |
1/2 teaspoon ground turmeric |
1 grated lemon, zest of |
1 -2 finely chopped green chili (or more) |
1 -1 1/2 cup chicken or 1 -1 1/2 cup vegetable stock |
chopped fresh parsley or coriander, to serve |
Directions:
1. Season the chicken and fry in the oil until browned, remove from the pan.
2. Fry the onions until soft and then add the rest of the ingredients, except stock and parsley, and fry for another 2 minutes.
3. Mix with the chicken and put it all in the crock-pot.
4. Pour over the stock and cook on low for 4 to 6 hours, depending on your crockpot.
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