1½poundschicken breasts and thighsboneless, skinless, cut into 3-inch pieces
1small onionthinly sliced
3carrots sliced into thick rounds
4teaspoonscurry powder
2tablespoonscornstarch
1¼teaspoonkosher salt
½teaspoonground black pepper
¾teaspoonground turmeric
½headcauliflower cut into large florets
2clovesgarlic, minced
⅓cupraisins
1¼cupsplain nonfat yogurt
¼cupchopped cilantro, plus more for garnish
Brown rice or quinoa(optional)
Instructions
Add the chicken, onion and carrots to a 6-quart slow cooker.
Combine the curry powder, cornstarch, salt, pepper and turmeric in a small bowl and toss with chicken mixture.
Add cauliflower, garlic, raisins and ⅓ cup water; cover and cook 4 hours on high or 7 hours on low.
Ladle about 1 cup of the cooking liquid into a bowl and combine with the yogurt and cilantro; add mixture back to the slow cooker, stirring gently. Season with salt as needed.
Serve on brown rice or quinoa if desired with cilantro on top.
Notes
Serve this chicken curry over whole-grain brown rice or quinoa for added fiber.