4 boned and skinned chicken breast halves -- cut in 1" cubes 2 tbsp olive oil 1 piece fresh ginger (1" x 1") -- cut in slivers 2 cloves garlic -- crushed 1 lg onion -- sliced thin 1 tsp ground cumin 1 tsp ground coriander 1 tsp dried parsley flakes 1/2 tsp curry powder 1/2 tsp freshly ground pepper 1 c plain yogurt 1/2 c chicken broth -- divided 1 1/2 tbsp cornstarch 2 tsp soy sauce 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.
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