10/13/2015 Chicken Korma | MyRecipes.com

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2 pounds skinless, boneless chicken thighs, cut into bite­sized 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 (1/2­inch) cubed peeled baking potato

1 teaspoon salt

1 (14.5­ounce) can petite diced tomatoes, undrained

2 bay leaves

1 (3­inch) cinnamon stick

1/2 cup plain fat­free yogurt

4 cups hot cooked long­grain brown rice

1/4 cup chopped fresh cilantro

Photo by: Oxmoor House

Chicken KormaIf you prefer milder foods, reduce or omit the crushed redpepper. Add warm naan on the side of this classic Indiandish.

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

Ingredients

Preparation

1. Heat a large nonstick skillet over medium­high heat. Add chicken; sauté 8 minutes or until lightly browned. Remove chicken from pan;place in a 5­quart electric slow cooker. Add onion to pan; sauté 3 minutes. Add ginger and next 5 ingredients (through garlic); sauté 2minutes. 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.

Nutritional InformationAmount per serving

Calories 297 Caloriesfromfat 0.0 % Fat 5.6 g Satfat 1.4 g Monofat 1.7 g Polyfat 1.5 g Protein 26.7 g Carbohydrate 34.1 g Fiber 3.7 g Cholesterol 94 mg Iron 4.1 mg Sodium 507 mg Calcium 63 mg

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