Ingredients

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

Instructions

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; saut e 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).
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.