Slow Cooker Chicken and Potato Korma from Publix

Slow Cooker Chicken and Potato Korma

Serves 6

 

Ingredients

1 lb russet potatoes

1 1/2 lb boneless skinless chicken thighs

2 medium yellow onions, coarsely chopped

1 medium green bell pepper, coarsely chopped

4 garlic cloves, coarsely chopped

1/2 cup fresh cilantro, coarsely chopped

1 tablespoon fresh ginger, finely grated

2 (14.5-oz) cans petite diced tomatoes, undrained

1 teaspoon kosher salt

2 1/2 teaspoons curry powder

2 teaspoons ground coriander

1 teaspoon ground cumin

1/2 teaspoon red pepper flakes (optional)

1 cup plain nonfat Greek yogurt

Juice of 1 lime

 

Prep

  • Peel potatoes, and cut potatoes and chicken into 1 inch pieces.
  • Chop onion and pepper into large pieces. Chop garlic and cilantro.
  • Peel and grate ginger.

 

Steps

  1. Combine all ingredients (except yogurt, cilantro and lime); stir thoroughly.
  2. Add to slow cooker; cover and cook 4–6 hours on HIGH or 7–8 hours on LOW or until potatoes are fork tender; stirring occasionally.
  3. Remove from heat; stir in yogurt, cilantro and lime juice. Serve.

Note: Remove chicken thighs and add 2 more potatoes (total of 2lb) for a vegetarian meal.

CALORIES (per 1/4 recipe) 300kcal; FAT 8g; SAT FAT 2g; TRANS FAT 0g; CHOL 65mg; SODIUM 650mg; CARB 29g; FIBER 4g; SUGARS 8g; PROTEIN 27g; VIT A 25%; VIT C 80%; CALC 15%; IRON 20%

 

For more information on the Publix Gasparilla Distance Classic go to: Publix.com/rungasparilla

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