Disappointing. I love Indian food. Followed the recipe exactly. The combination of spices sounds great, but the quantities must need adjustment as it smelled good but just didn't have much taste. I agree with the review of MoniqueR83 - something is amiss!
If you prefer milder foods, reduce or omit the crushed red pepper. Add warm naan on the side of this classic Indian dish.
More From Oxmoor House
- Calories: 297
- Calories from fat: 0.0%
- Fat: 5.6g
- Saturated fat: 1.4g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 1.5g
- Protein: 26.7g
- Carbohydrate: 34.1g
- Fiber: 3.7g
- Cholesterol: 94mg
- Iron: 4.1mg
- Sodium: 507mg
- Calcium: 63mg
- 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
- 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.
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