Garam masala, a premixed Indian curry spice blend, adds an authentic touch to an exotic chicken dish served over rice.

Source: Diabetic Living Magazine


Recipe Summary

25 mins
4 hrs 25 mins


Ingredient Checklist


Instructions Checklist
  • In an extra-large skillet, cook chicken, half at a time, in hot oil over medium-high heat until brown. (Add more oil, if necessary.) Drain off fat.

  • In a 3-1/2- or 4-quart slow cooker, combine carrots and onions. Top with chicken. Sprinkle chicken with salt and pepper. In a small bowl combine broth, apricot spread, tapioca, mustard, and garam masala. Pour over mixture in cooker.

  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

  • In a medium bowl, stir together hot cooked rice and peas. Serve chicken and vegetables with rice mixture. Drizzle with some of the cooking juices. If desired, garnish with lemon peel and cracked pepper.

Nutrition Facts

5 ounces chicken + 1/3 cup vegetables and sauce
347 calories; protein 31.2g; carbohydrates 35.3g; dietary fiber 3.6g; sugars 6.2g; fat 8.4g; saturated fat 1.8g; cholesterol 134.7mg; vitamin a iu 5310.7IU; vitamin c 6.3mg; folate 27.7mcg; calcium 52mg; iron 2mg; magnesium 78.2mg; potassium 495.6mg; sodium 310.3mg.

3 1/2 lean protein, 1 1/2 starch, 1 1/2 vegetable