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!

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!