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Photo:Jennifer Causey
Jennifer Causey
Prep Time:20 minsAdditional Time:7 hrsTotal Time:7 hrs 20 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:7 hrsTotal Time:7 hrs 20 minsServings:6Yield:6 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:7 hrs
Additional Time:
7 hrs
Total Time:7 hrs 20 mins
Total Time:
7 hrs 20 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil2 ¼poundsboneless, skinless chicken thighs, trimmed1cupchopped yellow onion2teaspoonsgrated fresh ginger1 ½teaspoonsgrated garlic1teaspoongaram masala1teaspoonground cardamom1(14 ounce) canlight coconut milk1cupunsalted chicken broth3tablespoonstomato paste1 ¾cupswater1cuplong-grain brown rice¾teaspoonkosher saltLime wedges & sliced scallions for garnish
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
2 ¼poundsboneless, skinless chicken thighs, trimmed
1cupchopped yellow onion
2teaspoonsgrated fresh ginger
1 ½teaspoonsgrated garlic
1teaspoongaram masala
1teaspoonground cardamom
1(14 ounce) canlight coconut milk
1cupunsalted chicken broth
3tablespoonstomato paste
1 ¾cupswater
1cuplong-grain brown rice
¾teaspoonkosher salt
Lime wedges & sliced scallions for garnish
DirectionsHeat oil in a medium skillet over medium-high heat. Add chicken and cook until golden brown, 3 to 4 minutes per side. Transfer to a 6-quart slow cooker.Add onion to the pan and cook, stirring occasionally, until translucent, about 4 minutes. Stir in ginger, garlic, garam masala and cardamom; cook, stirring constantly, until fragrant, about 1 minute.Transfer the mixture to the slow cooker. Stir in coconut milk, broth and tomato paste. Cover and cook on Low until the chicken is tender and cooked through, 7 to 8 hours.About 40 minutes before serving, combine water and rice in a medium saucepan and bring to a boil over medium-high heat. Stir and cover; reduce heat to low and simmer until the rice is tender, about 30 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.Stir salt into the chicken mixture. Serve the chicken and sauce over the rice. Garnish with lime wedges and scallions, if desired.TipsEquipment: 6-qt. slow cookerOriginally appeared: EatingWell Magazine, January/February 2019
Directions
Heat oil in a medium skillet over medium-high heat. Add chicken and cook until golden brown, 3 to 4 minutes per side. Transfer to a 6-quart slow cooker.Add onion to the pan and cook, stirring occasionally, until translucent, about 4 minutes. Stir in ginger, garlic, garam masala and cardamom; cook, stirring constantly, until fragrant, about 1 minute.Transfer the mixture to the slow cooker. Stir in coconut milk, broth and tomato paste. Cover and cook on Low until the chicken is tender and cooked through, 7 to 8 hours.About 40 minutes before serving, combine water and rice in a medium saucepan and bring to a boil over medium-high heat. Stir and cover; reduce heat to low and simmer until the rice is tender, about 30 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.Stir salt into the chicken mixture. Serve the chicken and sauce over the rice. Garnish with lime wedges and scallions, if desired.TipsEquipment: 6-qt. slow cooker
Heat oil in a medium skillet over medium-high heat. Add chicken and cook until golden brown, 3 to 4 minutes per side. Transfer to a 6-quart slow cooker.
Add onion to the pan and cook, stirring occasionally, until translucent, about 4 minutes. Stir in ginger, garlic, garam masala and cardamom; cook, stirring constantly, until fragrant, about 1 minute.
Transfer the mixture to the slow cooker. Stir in coconut milk, broth and tomato paste. Cover and cook on Low until the chicken is tender and cooked through, 7 to 8 hours.
About 40 minutes before serving, combine water and rice in a medium saucepan and bring to a boil over medium-high heat. Stir and cover; reduce heat to low and simmer until the rice is tender, about 30 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
Stir salt into the chicken mixture. Serve the chicken and sauce over the rice. Garnish with lime wedges and scallions, if desired.
Tips
Equipment: 6-qt. slow cooker
Originally appeared: EatingWell Magazine, January/February 2019
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Nutrition Facts(per serving)434Calories17gFat34gCarbs34gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
