Serves 4

1 pound skinless, boneless chicken thighs, cut into bite-sized pieces (Or Breasts)
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 OR cayenne
4 garlic cloves, minced
1 cubed. peeled baking potato
1 teaspoon salt
1 (14.5-ounce) can petite diced tomatoes, undrained
2 bay leaves
1 (3-inch) cinnamon stick OR a pinch of cinnamon
1/2 cup plain yogurt
2 cups hot cooked long-grain brown rice
1/4 cup chopped fresh cilantro

1. Heat a large nonstick skillet over medium-high heat. Place in a 5-quart electric slow cooker. Add onion to pan; sauté 3 minutes. Add ginger and next 5 ingredients (through garlic); sauté 2 minutes. Pour mixture over chicken in slow cooker. Stir in potato and next 4 ingredients (through cinnamon stick).
2. 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.