Chicken Korma

Ingredients

• 2 cups baking potato cubed peeled ()
• 2  bay leaves 
• 14.5 ounce canned tomatoes diced undrained canned
• 1 stick cinnamon (3-inch)
• 4 cups brown rice long-grain hot cooked
• 0.5 teaspoon pepper red crushed
• 2 teaspoons curry powder 
• 0.5 cup yogurt plain fat-free
• 0.3 cup cilantro leaves fresh chopped
• 2 tablespoons ginger fresh minced peeled
• 4  garlic cloves minced
• 1 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 2 cups onion coarsely chopped (1 onion)
• 1 teaspoon salt 
• 2 pounds chicken thighs boneless skinless cut into bite-sized pieces

Equipment

• frying pan
• slow cooker

Directions

1. Heat a large nonstick skillet over medium-high heat.
2. Add chicken; saut 8 minutes or until lightly browned.
3. Remove chicken from pan; place in a 5-quart electric slow cooker.
4. Add onion to pan; saut 3 minutes.
5. Add ginger and next 5 ingredients (through garlic); saut 2 minutes.
6. Pour mixture over chicken in slow cooker. Stir in potato and next 4 ingredients (through cinnamon stick).
7. Cover and cook on LOW for 6 hours. Discard bay leaves and cinnamon stick. Turn slow cooker off; let stand 15 minutes. Stir in yogurt.
8. Serve chicken mixture over rice.
9. Sprinkle with cilantro.