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.
Ingredients:
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