Indian Spiced Chicken and Rice Stew

• Meat

  • 3 cut into pieces 1 1/2 lb. boneless, skinless chicken breasts, boneless skinless

• Produce

  • 1 Apple, cored and cut into 1/2" pieces
  • 2 Carrots, cut into 1/2" pieces, medium
  • 2 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 1 Greek yogurt and chopped cilantro
  • 1 Onion, medium
  • 1/2 cup Red lentils
  • 1 28-oz. can Tomatoes

• Canned Goods

  • 2 tsp Chicken bouillon base

• Pasta & Grains

  • 1 cup White rice, Instant

• Baking & Spices

  • 1 Black pepper
  • 1 1/2 tsp Curry powder
  • 1 tsp Garam masala

Found on womansday.com

Ingredients

• 1 28-oz. can diced tomatoes
• 1 tbsp. grated fresh ginger
• 1 1/2 tsp. curry powder
• 1 tsp. garam masala
• 2 tsp. chicken bouillon base (we used Better than Bouillon)
• black pepper
• 2 cloves garlic, finely chopped
• 2 medium carrots, cut into 1/2 pieces
• 1 medium onion, chopped
• 1 apple, cored and cut into 1/2 pieces
• 1/2 c. red lentils
• 1 1/2 lb. boneless, skinless chicken breasts, cut into 3 pieces
• 1 c. instant white rice
• Greek yogurt and chopped cilantro, for serving

Directions

• In a 5- to 6-quart slow cooker, combine the tomatoes (and their juices), ginger, curry, garam masala, bouillon base, 1 cup water, and 1⁄2 teaspoon pepper.Add the garlic, carrots, onion, apple, lentils, and chicken; toss to combine. Cook, covered, for 6 hours on low or 4 hours on high.Ten minutes before serving, stir in the rice. Turn the slow cooker on high (if it’s on low), cover, and continue cooking until the rice is tender, 5 to 10 minutes. Serve with a dollop of Greek yogurt and cilantro, if desired.