Serve this tender spice-packed chicken over brown rice or with whole-wheat pita bread or naan.
Slow Cooker Creamy Tomato Indian Chicken
Calories249 Per Serving
Protein35.8g Per Serving
Fiber1.8g Per Serving
|Total Fat||4.3 g|
|Saturated Fat||1.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.7 g|
|Monounsaturated Fat||1.3 g|
|Total Carbohydrate||14.4 g|
|Dietary Fiber||1.8 g|
1/2 starch, 1 vegetable, 4 1/2 lean meat
1 can no-salt-added, diced tomatoes
2 tablespoon garam masala
2 tablespoon mild curry powder
2 teaspoons fresh, minced ginger
1 teaspoon fresh, minced garlic
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoon water
3 tablespoon cornstarch (divided)
2 pound boneless, skinless chicken breasts
1 cup fat-free, plain yogurt
2 Tbsp. dried cilantro, to garnish (optional)
Into the bowl of a slow cooker, add canned tomatoes, garam masala, curry powder, ginger, garlic, salt and pepper. Stir to combine.
In a small bowl, make a cornstarch slurry by adding 3 tablespoons water to 2 tablespoons cornstarch. Stir vigorously until the cornstarch is dissolved. Stir slurry into the tomato mixture.
Add chicken into the slow cooker, making sure the chicken is halfway covered in the tomato mixture.
Cover with lid and cook 4 hours on high or 8 hours on low.
When chicken is fully cooked, turn off the heat. In a small bowl, stir in remaining 1 tablespoon cornstarch into the yogurt. Stir mixture into the slow cooker. Top with cilantro, if desired, and serve.
Keep it Healthy: Spice blends like garam masala and curry powder are great options to increase oomph into a dish without added fat or salt. Also, yogurt and spices can be combined for a great marinade for meats.
Tip: The chicken can be served in whole pieces, shredded, or cut into chunks when it is finished in the slow cooker.