Slow Cooker Chicken Korma
Adapted from Cooking Light.
Servings 8 servings
Calories 212kcal
Equipment
- large nonstick skillet
- 5 to 6-quart slow cooker
Ingredients
- 2 pounds skinless, boneless chicken thighs cut into bite-sized pieces
- 2 cups coarsely chopped onion
- 2 tablespoons minced peeled fresh ginger
- 2 teaspoons curry powder (I use S&B brand.)
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon crushed red pepper
- 4 garlic cloves minced
- 2 cups ½-inch cubed peeled sweet potato
- 1 teaspoon kosher salt
- 14 ounces canned petite diced tomatoes undrained
- 2 bay leaves
- 1 3-inch cinnamon stick
- ½ cup plain fat-free yogurt
SERVE WITH
- prepared brown basmati rice
- chopped fresh cilantro
- steamed broccoli
Instructions
- Heat the nonstick skillet over medium-high heat. Add the chicken and sauté until lightly browned, about 8 minutes. Transfer the chicken from the pan to the slow cooker, reserving any drippings. Add the onion to pan and sauté until just soft, about 3 minutes. Add the ginger, curry powder, coriander, cumin, red pepper, and garlic. Sauté for 2 minutes. Pour the onion mixture over the chicken in the slow cooker. Stir in the sweet potato, kosher salt, tomatoes, bay leaves, and cinnamon stick.
- Cover and cook on low for 6 hours. Discard the bay leaves and cinnamon stick. Turn the slow cooker off and let stand for 15 minutes. Stir in the yogurt. Serve over rice with cilantro garnish.
Nutrition
Calories: 212kcal | Carbohydrates: 17g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 492mg | Potassium: 654mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4888IU | Vitamin C: 9mg | Calcium: 88mg | Iron: 2mg