Easy Chicken Curry (No photo available)

Easy Chicken Curry

NI: 276 calories, 12g fat, 2g fiber

6 points per serving

makes 6 servings

Ingredients
1 tbsp vegetable oil (15ml) I used olive oil
12 chicken thighs (I used 6 medium sized breasts but would use thighs next time) just didn't have them at the time.
4c thinly sliced onions (about 4)
1/2c (125ml) each orange juice and sodium reduced chicken broth
2 tbsp mild curry paste (30ml)
3 cloves garlic, minced
1 tbsp grated gingerroot (15ml)
3 tbsp all purpose flour (45ml)

Topping

2/3c thinly sliced red onion (150ml)
1/2 tsp salt
2 tbsp lime or lemon juice (I used lime)
3/4c plain yogurt
tbsp chopped fresh coriander

Instructions

In large skillet, het oil over medium high heat; brown chicken, in batches. Transfer to slow cooker.

Drain fat from skillet. Fry onions over medium heat, stirring occasionally, until almost softened, about 10 minutes. Transfer to slow cooker.

In skillet, bring orange juice, broth, curry paste, garlic and ginger to boil, blending curry paste into liquid and scraping up brown bits from bottom of skillet. scrape into slow cooker. Stir to combine.

Cover and cook on low until juices run clear when chicken is pierced about 4-6 hours. Skim off fat.

Scrape onions off chicken and back into sauce. With slottod spoon, transfer chicken to platter. Cover and keep warm.

In small bowl,whisk flour with 1/4c (50ml) water; whisk into liquid in slow cooker. Cover and cook on high until thickened, about 15 minutes. pour over chicken.

TOPPING

Meanwhile, sprinkle onion with salt; let stand for 15 minutes. Rinse in cold water; pat dry. In small bowl, toss red onion with lime juice. TOp each serving of soup with yogurt, then red onion mixture. Sprinkle with coriander. Serve over your favourite rice. I used jasmine.

Enjoy!