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.