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Curried Chicken with Ginger & Yogart Recipe

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1 vote | 833 views

By Abigail Chipley , March, 2011

Servings: 6
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Ingredients

Cost per serving $1.28 view details
  • 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

  1. 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.
  2. 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).
  3. Twenty minutes before serving, cook the rice according to the package directions.
  4. 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.
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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%

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