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Curried Chicken with Naan
Curried Chicken with Naan
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From: Diabetic Living Magazine
Chicken thighs with spicy rub are slow cooked with onions and carrots until tender. The chicken is chopped up and served on warm naan with mango-ginger chutney and spinach.
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 2 large onions, halved and thinly sliced
- 4 large carrots, thinly sliced
- ¾ teaspoon ground coriander
- ¾ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon salt
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon ground cloves
- 2 pounds bone-in chicken thighs, skin removed
- 6 small (1½-ounce) soft naan bread
- 4 cups fresh baby spinach
- Mango-Ginger Chutney
- 2 tablespoons chopped raisins
- 4 teaspoons rice vinegar
- 1 cup fresh or thawed frozen mango chunks
- 2 green onion tops, thinly sliced
- 1 teaspoon grated fresh ginger
- ¼ teaspoon salt
- Chopped green onion (optional)
Preparation
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Prep
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Ready In
- Place sliced onions and carrots in a 3½- or 4-quart slow cooker. In a small bowl combine coriander, cumin, turmeric, ¼ teaspoon salt, cardamom, cinnamon, cayenne pepper, and cloves. Sprinkle evenly over chicken, rubbing in with your fingers. Place chicken over vegetables in cooker.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours.
- Remove chicken from cooker. Transfer chicken to a cutting board. Let stand until just cool enough to handle. Remove chicken from the bones; discard bones. Coarsely chop chicken. Stir chicken into the vegetable mixture in slow cooker.
- Meanwhile, preheat oven to 350°F. Stack naan and wrap tightly with foil. Bake for 10 minutes or until warm.
- Meanwhile, prepare Mango-Ginger Chutney: In a small bowl, combine raisins and vinegar; let stand for 10 minutes. Place mango chunks in a food processor. Cover and process until coarsely pureed. Add to raisin mixture. Stir in green onion tops, ginger and salt.
- Divide naan among six serving plates. Top with spinach. Top with chopped chicken mixture. Spoon Mango-Ginger Chutney on top to serve. If desired, sprinkle with green onion.
- Tip: For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
- Serving size: 1 open-face sandwich
- Per serving: 317 calories; 7 g fat(2 g sat); 6 g fiber; 37 g carbohydrates; 28 g protein; 73 mcg folate; 110 mg cholesterol; 12 g sugars; 0 g added sugars; 23 mg vitamin C; 94 mg calcium; 3 mg iron; 601 mg sodium; 615 mg potassium
- Nutrition Bonus: Vitamin C (38% daily value)
- Carbohydrate Servings: 2½
- Exchanges: 1 vegetable, 2 starch, 2½ lean meat
