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Slow Cooker Chicken and Potato Korma
Recipes
Slow Cooker Chicken and Potato Korma
6 servings
6 hours, 20 minutes total (Active 20 minutes)

Ingredients

  • 2 medium yellow onions
  • 1 medium green bell pepper
  • 4 cloves garlic
  • 1-inch piece fresh ginger
  • 1 lb russet potatoes
  • 1 ½ lb boneless, skinless chicken thighs
  • 2 (14.5 oz) cans petite diced tomatoes
  • 1 teaspoon kosher salt
  • 2 ½ teaspoons curry powder
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon crushed red pepper
  • ½ bunch fresh cilantro
  • 1 lime, for juice
  • 1 cup nonfat plain Greek yogurt

Steps

    1. Chop onion and pepper into large pieces. Chop garlic and cilantro. Peel and grate ginger. Peel potatoes; cut potatoes and chicken into 1-inch pieces (wash hands).
    2. Place onions, peppers, garlic, ginger, potatoes, chicken, tomatoes (do not drain), salt, curry powder, coriander, cumin, and red pepper into slow cooker; stir until well combined. Cover and cook on HIGH 4–6 hours (or on LOW 7–8 hours) until potatoes are fork-tender and chicken is 165°F, stirring occasionally.
    3. Chop cilantro (½ cup); juice lime (1 tablespoon). Stir yogurt, cilantro, and lime juice into slow cooker. Serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅙ recipe serving: Calories 290, Total Fat 7g, Sat Fat 2g, Trans Fat 0g, Chol 105mg, Sodium 790mg, Total Carb 29g, Fiber 4g, Total Sugar 8g, (Incl. 0g Added Sugars), Protein 27g, Vitamin D 0%, Calc 10%, Iron 15%, Potassium 15%