Chicken Korma

Ingredients

• Chicken thigh

  raw

  8 thigh, bone removed (yield from 1 lb rea or 456g

• Onion

  raw

  2 cup, chopped or 320g

• Ginger root

  raw

  2 tbsp or 12g

• Curry powder

  2 tsp or 4g

• Coriander seed

  1 tsp or 2g

• Cumin seed

  ½ tsp, ground or 2g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Garlic

  raw

  4 cloves, minced or 12g

• Potato

  raw, with skin

  2 cup, diced or 300g

• Salt

  table

  1 tsp or 6g

• Caesar dressing

  regular

  1 serving (2 tbsp) or 30g

• Bay leaf

  dried

  2 tbsp, crumbled or 4g

• Cinnamon

  ground

  1 tbsp or 8g

• Plain yogurt

  low fat

  ½ cup or 123g

• Brown rice

  medium-grain, cooked

  4 cup or 780g

• Cilantro

  raw, coriander leaves

  ¼ cup or 4g

Directions

1. 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.