Crockpot Chicken Korma

1 pound boneless skinless chicken breast
1 large potato peeled and cut into 1/2 inch cubes
1 large onion coarsely chopped
1 (14.5 ounce) can stewed tomatoes and juice
1 garlic clove, minced
1 tsp curry powder
1/2 tsp dried ginger
1/4 tsp ground cloves
1 tsp Kosher salt
1 cinnamon stick
1/2 cup plain fat free yogurt
cooked white or basmati rice for seving

Put the chicken in the bottom of your slow cooker. Add the potato and onion. Pour in the stewed tomatoes, and add the garlic and spices. Cover and cook on low for 6 to 8 hours, or on high for 4 hours. Discard the cinnamon stick, and stir in the yogurt. Serve over white or brown basmati rice.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MKRUPAR2000.