Ingredients
Scale
- Nonstick cooking spray
- 2 lb. skinless, boneless chicken thighs, cut into 1-inch pieces
- ½ cup chopped onion (1 medium)
- 3 cloves garlic, minced
- 5 tsp. curry powder
- 2 tsp. ground ginger
- ½ tsp. salt
- ¼ tsp. ground black pepper and/or cayenne pepper
- 2 (15-oz.) cans garbanzo (chickpeas), rinsed and drained
- 2 (14.5-oz.) cans diced tomatoes, undrained
- 1 cup chicken broth
- 1 bay leaf
- 2 Tbsp. lime juice
- 1 (9-oz.) pkg. fresh spinach (optional)
- 4 cups hot cooked rice (optional)
Instructions
- Line a 6-quart slow cooker with a disposable slow cooker liner. Lightly coat liner with cooking spray.
- Add chicken, onion, and garlic to the slow cooker.
- Add curry powder, ginger, salt, and pepper; toss to coat.
- Stir in beans, tomatoes, broth, and bay leaf.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- Stir lime juice into chicken mixture.
- If desired, stir in spinach; let stand for 2 to 3 minutes or until spinach starts to wilt.
- If desired, serve in bowls with hot cooked rice.
Notes
- Adjust cayenne pepper for desired spice level.
- Fresh spinach wilts quickly, so add just before serving.
- Rice is optional but recommended for a complete meal.
- Prep Time: 15 mins
- Cook Time: 4-10 hrs
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Indian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg