Chicken Korma in the Slow Cooker
On the heels of the Take Out Fake Out link roundup I posted the other day, here's another one!
Indian food works beautifully in the slow cooker, and there is a brand new book out all about it: The Indian Slow Cooker.
I met the author, Anupy, at BlogHer Food, and she is absolutely lovely.
I like how easy this meal is to throw together, and if your spice cabinet is stocked, you probably have most (if not all) of the ingredients already!
Put the chicken into the bottom of your pot.
Add potato and onion. Pour in the tomatoes, and add garlic and all spices.
Cover and cook on low for 6-8 hours, or high for 3 to 4.
Discard the cinnamon stick, and stir in the sour cream or yogurt.
Serve over rice.
We like to use corn tortillas as scoopers, or if you aren't gluten free you can use naan or pita bread.
I opted to not have any heat so the kids would eat it.
They did.
I only had the end of a bag of frozen chicken thighs, and was a bit worried there wouldn't be enough meat to feed all of us, but adding the potato and stirring in the sour cream at the end really stretched the meal to make plenty for the four of us.
We had a small tupperware with meat and rice leftover that I ate for lunch the next day.
Happy 29th day of Crocktober!
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Indian food works beautifully in the slow cooker, and there is a brand new book out all about it: The Indian Slow Cooker.
I met the author, Anupy, at BlogHer Food, and she is absolutely lovely.
I like how easy this meal is to throw together, and if your spice cabinet is stocked, you probably have most (if not all) of the ingredients already!
The Ingredients.
serves 4
- 1 pound boneless, skinless chicken, cut in chunks (about 3 small thighs)
- 1 large potato, peeled and cut in 1/2-inch chunks
- 1 large onion, coarsely chopped
- 1 (14.5-ounce) can stewed tomatoes and juice
- 1 garlic clove, minced
- 1 teaspoon curry powder
- 1/2 teaspoon ground cloves
- 1 teaspoon kosher salt
- 1 cinnamon stick
- 1/2 cup sour cream or plain yogurt (to add later)
- cooked white or brown long grain rice for serving
The Directions.
Use a 4-quart slow cooker.Put the chicken into the bottom of your pot.
Add potato and onion. Pour in the tomatoes, and add garlic and all spices.
Cover and cook on low for 6-8 hours, or high for 3 to 4.
Discard the cinnamon stick, and stir in the sour cream or yogurt.
Serve over rice.
We like to use corn tortillas as scoopers, or if you aren't gluten free you can use naan or pita bread.
The Verdict.
I loved the way this tasted. It's not spicy, and if you'd like some heat, you can certainly add some chile flakes to the pot while it's cooking, or before serving.I opted to not have any heat so the kids would eat it.
They did.
I only had the end of a bag of frozen chicken thighs, and was a bit worried there wouldn't be enough meat to feed all of us, but adding the potato and stirring in the sour cream at the end really stretched the meal to make plenty for the four of us.
We had a small tupperware with meat and rice leftover that I ate for lunch the next day.
Happy 29th day of Crocktober!
Slow Cooker: Take out Fake Out
35 included recipes! Make your restaurant and take out favorites at home without the extra calories, grease, guilt, or gluten!
Chicken Korma
Yield: 4
Prep time: 1 HourCook time: 8 HourTotal time: 9 Hour
Ingredients
- 1 pound boneless, skinless chicken, cut in chunks (about 3 small thighs)
- 1 large potato, peeled and cut in 1/2-inch chunks
- 1 large onion, coarsely chopped
- 1 (14.5-ounce) can stewed tomatoes and juice
- 1 garlic clove, minced
- 1 teaspoon curry powder
- 1/2 teaspoon ground cloves
- 1 teaspoon kosher salt
- 1 cinnamon stick
- 1/2 cup sour cream or plain yogurt (to add later)
- cooked white or brown long grain rice for serving
Instructions
- Use a 4-quart slow cooker.
- Put the chicken into the bottom of your pot.
- Add potato and onion. Pour in the tomatoes, and add garlic and all spices.
- Cover and cook on low for 6-8 hours, or high for 3 to 4.
- Discard the cinnamon stick, and stir in the sour cream or yogurt.
- Serve over rice.
- We like to use corn tortillas as scoopers, or if you aren't gluten free you can use naan or pita bread.
I'm so glad to see this here because I just bought that cookbook but hadn't tried anything from it yet. This really sounds good to me!
ReplyDeleteHi Kalyn,
ReplyDeleteThis isn't one of Anupy's recipes---I made it before BlogHerFood. :-) She has a terrific Korma in the book.
xoxo
I hate to see Crocktober end!
ReplyDeleteI just popped this in the crock pot. This will be the first time our little family is trying Indian . . . wish us luck!
ReplyDeleteI just put this in the crock pot, too! I've never prepared Indian food at home, but because I am pregnant, I hope the aroma is pleasant!
ReplyDeleteHere's a recipe for gf naan. I've loved their other recipes, so I now have reason to try this one. http://www.artisanbreadinfive.com/?p=1440
ReplyDeleteI do have most of the recipes to make this at home right now! I have to try it!
ReplyDeleteI made this! We had all the ingredients in the house, too.
ReplyDeleteIt didn't smell unpleasant or strong at all, so don't worry other pregnant ladies! The scent of cinnamon and cloves made it smell so wonderful!
Mine did not look like the photograph... it had lots more large chunks, even after stirring in the sour cream. The spices are really interesting, and I think adding some heat would be great next time. Or perhaps just a little more curry. Thanks, Steph! This is a great "we're tired of chili and roast but need an easy meal!"
Mmm, I love chicken korma - I'll have to give this one a try!
ReplyDeleteMmm... Another slow cooker book. Does Anupy have a blog?
ReplyDeleteDo you think coconut milk would be a helpful addition, Stephanie?
ReplyDeleteWow! I made this for an International Potluck dinner tonight. Of course, I had to taste it first and I'll be lucky if there is any left for the potluck. Delicious! I threw in a handful of raisins near the end too. Thanks for an awesome recipe!
ReplyDeleteThis is delicious, making it for the second time right now! Oh and the GF naan recipe link posted above is completely amazing, I feed it to non-GF people regularly with dips, etc. when we have people over and everyone loves it. They don't even know it's GF.
ReplyDeleteI don't have any cinnamon sticks.. Do you think adding some ground cinnamon would make it weird?
ReplyDeleteStephanie, I just discovered your website a few months ago & you have totally opened my eyes to an entirely new way of cooking. Thank you so much! Being able to put dinner on the table when I have a 1 year old & work nights is pretty much pure awesome. <3
I didnt expext much taste, more an easy days cooking! I was wrong, beautiful and well balanced dish. I added some heat but overall great dish to adapt and work from.
ReplyDeleteThank you for a superb blog and recipes.
Well I may just as my Sunday quarantine Kitchen meal today and although I couldn't eat it because I have food allergies my children loved it. Although I will say that I believe is it serves many more than four people. I'm not sure how it came out to be so much. But that's okay because I think it will freeze well.
ReplyDelete