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Slow Cooker Creamy Tomato Indian Chicken

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Slow Cooker Creamy Tomato Indian Chicken

Serve this dish over brown rice or with whole-wheat pita bread or naan to sop up the delicious, creamy sauce.

Ingredients

Servings  6  

  • 1 28-ounce can no-salt-added diced tomatoes
  • 2 tablespoons garam masala
  • 2 tablespoons mild curry powder
  • 2 teaspoons minced peeled gingerroot
  • 2 medium garlic cloves, minced OR
  • 1 teaspoon bottled minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 3 tablespoons water
  • 2 tablespoons cornstarch and 1 tablespoon cornstarch, divided use
  • 6 boneless, skinless chicken breasts (about 4 ounces each), all visible fat discarded
  • 1 cup fat-free plain Greek yogurt
  • 1/4 cup plus 2 tablespoons coarsely chopped fresh cilantro (optional)

Directions

Tip: Click on step to mark as complete.

  1. Put the tomatoes, garam masala, curry powder, gingerroot, garlic, salt, and pepper in a slow cooker, stirring to combine.
  2. In a small bowl, whisk together the water and 2 tablespoons cornstarch, whisking until the cornstarch is dissolved. Stir into the tomato mixture.
  3. Put the chicken in the slow cooker, pushing it down halfway into the tomato mixture.
  4. Cover, covered, for 4 hours on high or 8 hours on low, or until the chicken is no longer pink in the center.
  5. Once the chicken is cooked, in a small bowl, stir together the yogurt and remaining 1 tablespoon cornstarch until well blended. Stir into the chicken mixture.
  6. Transfer the chicken and sauce to shallow bowls or plates. Sprinkle with the cilantro.

Keep it Healthy: If you feel like experimenting and making your own signature curry powder, combine 1/2 teaspoon each of the ground forms of cardamom, cinnamon, cloves, and turmeric (the last gives the curry powder its characteristic yellow color). Then add small amounts to taste of any other spices commonly used in curry powder, such as chiles, coriander, cumin, fennel seed, fenugreek, mace, nutmeg, red and black pepper, poppy and sesame seeds, saffron, and tamarind.

Nutrition Facts

Slow Cooker Creamy Tomato Indian Chicken

CaloriesCalories

249 Per Serving

ProteinProtein

36g Per Serving

FiberFiber

2g Per Serving

Nutrition Facts

Calories 249
Total Fat 4.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.5 g
Cholesterol 98 mg
Sodium 321 mg
Total Carbohydrate 14 g
Dietary Fiber 2 g
Sugars 7 g
Protein 36 g

Dietary Exchanges
1/2 starch, 1 vegetable, 4 1/2 lean meat

 

Serve this dish over brown rice or with whole-wheat pita bread or naan to sop up the delicious, creamy sauce.

Nutrition Facts

Slow Cooker Creamy Tomato Indian Chicken

CaloriesCalories

249 Per Serving

ProteinProtein

36g Per Serving

FiberFiber

2g Per Serving
×
Calories 249
Total Fat 4.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.5 g
Cholesterol 98 mg
Sodium 321 mg
Total Carbohydrate 14 g
Dietary Fiber 2 g
Sugars 7 g
Protein 36 g

Dietary Exchanges
1/2 starch, 1 vegetable, 4 1/2 lean meat

Ingredients

Servings  6  

  • 1 28-ounce can no-salt-added diced tomatoes
  • 2 tablespoons garam masala
  • 2 tablespoons mild curry powder
  • 2 teaspoons minced peeled gingerroot
  • 2 medium garlic cloves, minced OR
  • 1 teaspoon bottled minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 3 tablespoons water
  • 2 tablespoons cornstarch and 1 tablespoon cornstarch, divided use
  • 6 boneless, skinless chicken breasts (about 4 ounces each), all visible fat discarded
  • 1 cup fat-free plain Greek yogurt
  • 1/4 cup plus 2 tablespoons coarsely chopped fresh cilantro (optional)

Directions

Tip: Click on step to mark as complete.

  1. Put the tomatoes, garam masala, curry powder, gingerroot, garlic, salt, and pepper in a slow cooker, stirring to combine.
  2. In a small bowl, whisk together the water and 2 tablespoons cornstarch, whisking until the cornstarch is dissolved. Stir into the tomato mixture.
  3. Put the chicken in the slow cooker, pushing it down halfway into the tomato mixture.
  4. Cover, covered, for 4 hours on high or 8 hours on low, or until the chicken is no longer pink in the center.
  5. Once the chicken is cooked, in a small bowl, stir together the yogurt and remaining 1 tablespoon cornstarch until well blended. Stir into the chicken mixture.
  6. Transfer the chicken and sauce to shallow bowls or plates. Sprinkle with the cilantro.

Keep it Healthy: If you feel like experimenting and making your own signature curry powder, combine 1/2 teaspoon each of the ground forms of cardamom, cinnamon, cloves, and turmeric (the last gives the curry powder its characteristic yellow color). Then add small amounts to taste of any other spices commonly used in curry powder, such as chiles, coriander, cumin, fennel seed, fenugreek, mace, nutmeg, red and black pepper, poppy and sesame seeds, saffron, and tamarind.

 

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