Chicken Korma

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

1. Heat a large nonstick skillet over medium-high heat. Add chicken; saute 8 minutes or until lightly browned. Remove chicken from pan; place in a 5-quart electric slow cooker. Add onion to pan; saute 3 minutes. Add ginger and next 5 ingredients (through garlic); saute 2 minutes. Pour mixture over chicken in slow cooker. Stir in potato and next 4 ingredients (through cinnamon stick).
2. 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. Serve chicken mixture over rice. Sprinkle with cilantro.
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skinless, onion, fresh ginger, curry powder, ground coriander, ground cumin, red pepper, garlic, salt, tomatoes, bay leaves, cinnamon stick, yogurt, hot cooked, fresh cilantro

Taken from www.myrecipes.com/recipe/chicken-korma (may not work)