Slow cooker Indian chicken stew recipe

Indian flavors give this chicken meal that unforgettable experience you always yearn for. It is also loaded with nutrients that work well for the body and your general well-being. A single serving of this meal contains the following:

95.3mg cholesterol

411.7 calories

5.2 g saturated fats

19.0g total fat

869.4mg sodium

33.8 g carbohydrates

6.8g fiber

4.6 sugars

26.7 g of protein

Ingredients

• 5 teaspoon curry powder
• 2 lbs. Skinless , boneless chicken thighs cut into 1 inch pieces)
• 3 garlic cloves (chopped)
• 1 medium onions (chopped)
• ½ teaspoon salt
• 2 teaspoons ground ginger
• 2 tablespoons lime juice
• 1 cup chicken broth
• 1 bay leaf
• 29 oz of  diced tomatoes (un-drained)
• ¼ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper
•  30 oz garbanzo beans (rinsed and drained) i.e. chickpeas
• 9 oz of fresh spinach (optional)
• Cooked rice (hot but optional)

Directions

1. Start by lightly coating a VitaClay slow cooker with non-sticky oil or cooking spray.
2. When done add the chicken, onion and garlic to the slow cooker. Then add curry powder, ginger, salts and pepper to the slow cooker and toss in order to coat.
3. Stir in the undrained tomato, drained beans, broth and bay leaf. Using a lid cover the mixture and cook for 2 – 2 ½  hours.
4. Into the cooked stew  stir the lime juice and after this also stir in the spinach leaves and let it stand or 2- 3 minutes for them to wilt.
5. Serve with rice.

Yield: 8 servings