12boneless skinless chicken thighscut into 2 inch cubes
1largeonionchopped
3clovesgarlicchopped
2red chilisseeded and thinly sliced
3tablespoonsred curry paste
1cuplow sodium chicken broth
1cupunsweetened coconut milk
2teaspoonscumin
2teaspoonschili powder
1teaspooncoriander
Sea salt and freshly ground pepperto taste
1cupwhole milk Greek yogurt
1/2cupchopped fresh cilantro
Instructions
In a large skillet, heat olive oil over medium heat and sear chicken 3 to 4 minutes until browned.
In a large slow cooker, add chicken and next 10 ingredients (onion through pepper) and cook on low for 7 hours, stir in yogurt and cilantro and cook an additional 1 hour until chicken is cooked through.
Notes
SERVING SUGGESTION: A big salad (lettuce -not iceberg-, salad veggies and salad dressing).VEGETARIAN: Use non-breaded faux chicken patties instead of chicken thighs.GLUTEN FREE: Make sure chicken broth is gluten free.NUTRITION: 384 Calories; 23g Fat; 33g Protein; 11g Carbohydrate; 3g Dietary Fiber; 110mg Cholesterol; 457mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 3 ½ Fat.