Curried Chicken and Squash

Curried Chicken and Squash
Chicken thighs are tender in this fragrant dish made creamy with yogurt.
1/3 Cup Tomato Paste
1 Can Diced Tomatoes, 14 ounce
4 Cloves Garlic, minced
2 Tablespoons Curry Powder
1 Tablespoon Fresh Ginger, grated
1 Teaspoon Ground Cumin
1 Medium Onion, chopped
1 Cup Squash, peeled, seeded and cubed
2 1/2 Pounds Boneless Skinless Chicken Thighs
1/2 Teaspoon Sea Salt
1/2 Teaspoon Freshly Ground Black Pepper
1/2 Cup Plain Greek Yogurt
1/4 Cup Cilantro, chopped
Brown Rice, cooked
1. Into an i-stir slow cooker, combine tomato paste, diced tomatoes, garlic, curry
powder, ginger, cumin, and 1/2 cup water. Add onion, squash, chicken, sea salt and pepper.
2. Cover and cook on low for 7 to 8 hours or on high for 3 hours.
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Just before serving, stir in yogurt. Top with cilantro, and serve with brown rice.

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