Curried Chicken with Ginger & Yogart Recipe
Ingredients
- 1/3 cup tomato paste
- 4 cloves garlic, chopped
- 2 tablespoons curry powder
- 1 tablesppon grated fresh ginger
- 1 teaspoon ground cumin
- 1 medium onion, chopped
- 2 pounds boneless, skinless chicken thighs (about 10)
- kosher salt and black pepper
- 1 1/2 cups long-grain white rice
- 1/2 cup plain whole-milk Greek yogurt
- 2 scallions, thinly sliced
Directions
- In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and ¾ cup water. Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and ¼ teaspoon pepper.
- Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total cooking time).
- Twenty minutes before serving, cook the rice according to the package directions.
- Just before serving, add the yogurt and ½ teaspoon salt to the chicken and stir to combine. Serve with the rice and sprinkle with the scallions.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 6 servings | |
| Calories 302 | |
| Calories from Fat 37 | 12% |
| Total Fat 4.15g | 5% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.1g | |
| Cholesterol 72mg | 24% |
| Sodium 195mg | 8% |
| Potassium 483mg | 14% |
| Total Carbs 43.57g | 12% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.72g | 2% |
| Protein 21.57g | 35% |
