Slow Cooker Chicken Curry

Serves 4

Ingredients:

• 1 pound boneless skinless chicken breasts
• 15 oz can low-sodium chickpeas, drained and rinsed
• 1 medium onion, chopped
• 2 medium sweet potatoes, peeled and diced
• 1 cup green peas
• 2 medium carrots, peeled and chopped
• 1 medium tomato, chopped
• ½ cup coconut milk
• ½ cup low-sodium chicken stock
• 15 oz can low-sodium tomato sauce
• 2 Tablespoons curry powder
• ½ teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 2 Tablespoons lemon juice
• Fresh cilantro, if desired
• 1 cup Basamati rice
• 2 cups water

 

Instructions:

1. In the slow cooker, combine coconut milk, chicken stock, tomato sauce, curry powder, garlic powder, salt, and cayenne pepper.
2. Add chicken breast, onion, chickpeas, carrots, and sweet potatoes and toss together to coat.
3. Cook on low for 8 hours or high for 4 hours.
4. Stir in peas, tomato, and lemon juice 5 minutes before serving.
5. 20 minutes before serving, combine 1 cup rice with 2 cups water in a medium saucepan. Cover and let simmer over medium-low heat until water is absorbed and rice is soft, about 20 minutes.
6. Serve curry over rice and top with fresh cilantro, if desired.

Nutrition Information:

(Per Serving)

Calories: 325

Carbohydrates: 43 g

Fat: 5 g

Protein: 29 g

Sodium: 730 mg