Slow Cooker Chicken and Potato Korma from Publix

Slow Cooker Chicken and Potato Korma

Serves 6



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



  • 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.



  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: provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

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