Chicken Korma

 

 

Yield:

8 servings (serving size: about 1 cup chicken mixture, 1/2 cup rice, and 1 1/2 teaspoons cilantro) 

 

Ingredients

2 pounds skinless, boneless chicken thighs, cut into bite-sized pieces

2 cups coarsely chopped onion (1 onion)

2 tablespoons minced peeled fresh ginger

2 teaspoons curry powder

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon crushed red pepper

4 garlic cloves, minced

2 cups (1/2-inch) cubed peeled baking potato

1 teaspoon salt

1 (14.5-ounce) can petite diced tomatoes, undrained

2 bay leaves

1 (3-inch) cinnamon stick

1/2 cup plain fat-free yogurt

4 cups hot cooked long-grain brown rice

1/4 cup chopped fresh cilantro

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add chicken; sauté 8 minutes or until lightly browned. Remove chicken from pan; place in a 5-quart electric slow cooker. Add onion to pan; sauté 3 minutes. Add ginger and next 5 ingredients (through garlic); sauté 2 minutes. Pour mixture over chicken in slow cooker. Stir in potato and next 4 ingredients (through cinnamon stick).
2. Cover and cook on LOW for 6 hours. Discard bay leaves and cinnamon stick. Turn slow cooker off; let stand 15 minutes. Stir in yogurt. Serve chicken mixture over rice. Sprinkle with cilantro.