By Tara Bench and Khalil Hymore
This flavorful and low-calorie curry includes vitamin C-rich cauliflower. Serve it over whole-grain brown rice or quinoa for added fiber.
Prep: 20 minutes
Total: 7 hours 20 minutes
1 1/2 pounds boneless, skinless chicken breasts and thighs, cut into 3-inch pieces
1 small onion, thinly sliced
3 carrots, sliced into thick rounds
4 teaspoons curry powder
2 tablespoons cornstarch
1/2 teaspoon each kosher salt and ground black pepper
3/4 teaspoon ground turmeric
1/2 head cauliflower, cut into large florets
2 cloves garlic, minced
1/3 cup raisins
1 1/4 cup plain nonfat yogurt
1/4 cup chopped cilantro
1. 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 1/3 cup water; cover and cook 4 hours on HIGH or 8 hours on LOW.
2. 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.
Nutrition fats per serving: 230 calories, 3.5g total fat, 1g sat fat, 647mg sodium, 21g carbs, 81mg chol, 29g protein, 3g fiber