This was actually really good! I, too, tempered the yogurt as recommended, and it turned out great. I might add a little more cayenne next time for personal preference, though. Very easy and made my apartment smell wonderful. I served with CL's Indian-spiced okra and it was a nice meal. Will definitely make again.
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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