Slow Cooker Chicken Curry
TOTAL TIME: 8:15
PREP: 0:15
SERVES: 4
INGREDIENTS
4 clove garlic
1 piece fresh ginger
2 tbsp. red wine vinegar
2 tsp. curry powder
1 tsp. ground cumin
Kosher salt and pepper
8 small boneless skinless chicken thighs (about 1 1/2 lb total)
2 small onions
1 c. long-grain white rice
2 plum or other tomatoes
Nonfat Greek yogurt and fresh cilantro, for serving
DIRECTIONS
1- In a 5- to 6-qt slow cooker, whisk together the garlic, ginger, vinegar, curry powder, cumin, 2 Tbsp water, 1/2 tsp salt and 1/4 tsp pepper.
2- Add the chicken and onions and toss to coat. Cook, covered, until the chicken is cooked through and very tender, 6 to 8 hours on low or 4 to 5 hours on high.
3- When the chicken has 25 minutes left to cook, cook the rice according to package directions.
4- Gently fold the tomatoes into the chicken mixture and serve over the rice. Top with the yogurt and cilantro, if desired.
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