prep time
15 min
15 min
cook time
5 1/2 h
5 1/2 h
servings
8
8
WHAT YOU'LL NEED
 |
||
| Minute Rice® Basmati Rice | ||
| 2 pouches (250 g) | ||
| 1½ lb (750 g) |
boneless, skinless chicken thighs |
|
| 1 |
onion, chopped |
|
| 1 |
large sweet potato (about 1 lb/500 g), coarsely chopped |
|
| ½ cup (125 mL) |
dried apricots (about 12), halved |
|
| 2 tbsp (30 mL) |
mild curry powder |
|
| 4½ cups (1 L) |
chicken broth |
|
| 2 cups (500 mL) |
frozen peas, thawed |
|
| 1/4 cup (60 mL) |
chopped fresh cilantro |
|
INSTRUCTIONS
|
Step 1: Place chicken in slow cooker; top with onion. Add potato, apricots, curry powder and 2 cups (500 mL) broth. Cover with lid; cook on Low for 8 to 10 hours (or on High for 5 hours). |
|
Step 2: Stir in peas. Cover and cook for 20 minutes. Meanwhile, in saucepan, bring remaining broth and rice to a boil. Reduce heat, cover and simmer 10 minutes. Remove from heat. |
|
Step 3: Serve curry alongside rice; sprinkle with cilantro.
|
| Nutrition Facts | ||
| Per serving (1/8th recipe) | ||
| Calories |
320 |
|
| Fat |
6 g |
|
| Saturated Fat |
2.5 g |
|
| Trans Fat |
0 g |
|
| Cholesterol |
50 mg |
|
| Sodium |
480 mg |
|
| Carbohydrate |
44 g |
|
| Fibre |
5 g |
|
| Sugars |
8 g |
|
| Protein |
22 g |
|
Tip: Fill the slow cooker’s removable stoneware container with the recipe ingredients as directed. Refrigerate until ready to start the slow cooker.
Nutrition Bonus: This recipe is an excellent source of thiamine, niacin, vitamin B6, and zinc. It is also a good source of riboflavin, folacin, vitamin B12 and iron. It also contains a high amount of dietary fibre.
Spice It Up: For a stronger curry flavour, use medium or hot curry powder. Add 1/2 tsp (2 mL) ground cumin, ginger or coriander for a more authentic flavour.
WHAT'S FOR DINNER?
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