Slow Cooker Chicken Curry Yields: 9 servings | Serving Size: 1-1/4 cups | Calories: 309 | Previous Points: 6 | Points Plus: 8 | Total Fat: 11 g | Saturated Fat: 8 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 543 mg | Carbohydrates: 39 g | Dietary Fiber: 7 g | Sugars: 6 g | Protein: 18 g | Ingredients 1 pound boneless skinless chicken, cut into bite-sized pieces 1 medium onion, thinly sliced 1 (15 ounce) can chickpeas 4- 6 small red potatoes, cubed 4 medium carrots, chopped 1 1/2 cups coconut milk 1/2 cup chicken stock 3- 4 large tomatoes, chopped 2 tablespoons tomato paste 2 tablespoons curry powder 2 teaspoons salt 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin 1 cup green peas, frozen 2 tablespoons lemon juice 1 teaspoon fresh grated ginger 1/4 cup chopped cilantro, optional Directions Mix together coconut milk, chicken stock, curry powder, salt, cumin, and cayenne. Add chicken breasts, onion, chickpeas, carrots, tomatoes, and potatoes. Cook on high for 4 hours. Add frozen peas, lemon juice, and fresh ginger during the last 10 minutes of cooking. Or, if you do not plan to serve right away add these last ingredients while the slow cooker is set to warm. For more delicious recipes, check out the Skinny Ms. Recipe Collection.
Posted on: Tue, 11 Mar 2014 03:18:21 +0000
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