Healthy Chicken Curry

By jakbdiva

This flavorful and low-calorie curry includes vitamin C-rich cauliflower. Serve it over whole-grain brown rice or quinoa for added fiber.

230 calories; 3.5g total fat; 1g sat. fat; 647mg sodium; 21g carbs; 81mg cholesterol; 29g protein; 3g fiber.

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts and thighs
• (optional), cut into 3-inch pieces
• 1 small onion, thinly sliced
• 3 carrots, sliced into thick rounds
• 4 tsp curry powder
• 2 tbsp cornstarch
• 1/2 tsp each kosher salt and ground black pepper
• 3/4 tsp 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

Preparation

Step 1

1. Add the chicken, onion and carrots to a 6-qt 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.