It's time for another curry!  This one has a bit more of an Indian flair than a Thai flavor, but it is still amazing.  Even better?  It cooks all day in the slow cooker with minimal prep work.  Wins all around!

Ingredients:

• 2 lb boneless skinless chicken breasts, cut into bite-size pieces
• 1 large onion, sliced
• 2 Tbsp cornstarch
• 4 Tsp. curry powder
• 3/4 tsp turmeric
• 2 tsp minced garlic
• 1 lb frozen cauliflower florets
• 1 1/4 cup nonfat Greek yogurt
• 1/4 cup fresh chopped cilantro

Directions:

1. Combine spices, cornstarch, and garlic in a large Ziploc bag.  Shake chicken pieces until evenly coated.
2. Combine contents of bag with onions in the slow cooker.
3. Place frozen cauliflower on top and cook on low 6-8 hours.
4. Just before serving, combine yogurt with cilantro.
5. Serve curry over rice, naan, or flatbread.  Finish with a dollop of yogurt mixture.