Tuesday, February 24, 2015

Crockpot Indian Chicken Korma

As I discussed a few posts ago, I've been really loving my crockpot lately, particularly to cook up some lovely Indian curry! I cooked up a chicken korma based on this recipe, and thought I'd share my adaptation. I'm by no means a recipe developer, but I consider myself quite good at tweaking recipes.  The original recipe is good, but I like a very creamy korma, and the crushed tomatoes to give the sauce texture. So here it is! 

1 pound boneless, skinless chicken, cut in chunks - dark meat works best, but I used a mix of breasts and thighs
1 large onion, coarsely chopped
1 (14.5-ounce) can crushed tomatoes
2 garlic cloves, minced
1.5 teaspoon curry powder
1/2 teaspoon ground cloves
1 teaspoon kosher salt (I used fine sea salt and it was fine)
1/2 teaspoon ground cinnamon
1 can coconut milk or 1.5 cups half & half
1 cup plain yogurt (to add later)

Put the chicken into the bottom of your pot. Add the next 8 ingredients. Cover and cook on low for 6-8 hours, or high for 3 to 4. Before serving, stir in the yogurt. 

I served it with long-grain white rice and naan made with this recipe. I added a pinch of garlic powder and Italian seasoning to make a garlic naan, and it was terrific!

Happy cooking!

February 24, 2015 / by / 0 Comments

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