Chicken Korma

I know, I know, you’re getting sick of the slow cooker recipes here. But I have not grown tired of the crock pot just yet! Besides my new addiction to this kitchen appliance, I have always had an addiction to Indian food. It’s just so freaking good. This Chicken Korma is a nice change of pace from the traditional stews and roasts of winter. It will totally warm you up but the spices are like nothing else. I had a real live Indian person taste this Chicken Korma. She reports that it is authentic. So I win. My other win here is that only one out of every ten recipes receives the honorable high approval of my husband. When he really likes something he says, “that [insert food here] is bangin’.”

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Chicken thighs are a new ingredient staple for me these days. For some reason I always bought chicken breasts in the past. But these really hold up to longer cooking times and work better in soups or a curry like this one. And it is much cheaper than boneless, skinless chicken breasts. This recipe should serve 8. A serving is 1 cup chicken plus 1/2 cup cooked rice. And amazingly it comes out to around 350 calories! Indian food for 350 calories? Yes, it is true. Besides how delicious this curry is, the second best thing is that you should have these spices in your pantry. These are pretty basic ingredients and not the unusual spices you often find in Indian recipes. So hopefully you have these in your kitchen, because you are going to love this recipe.

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Chicken Korma

2 lb boneless, skinless, chicken thighs, chopped into 1 inch pieces
2 cups coarsely chopped onion
2 tsp curry powder
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp crushed red pepper
4 garlic cloves minced
2 cups cubed, peeled, baking potato
1 tsp salt
1 can petite diced tomatoes, with their juice
1/2 cup chicken stock
2 bay leaves
1 cinnamon stick
1/2 cup plain fat-free yogurt
4 cups cooked basmati rice

Season the chicken generously with salt and pepper. In a large nonstick skillet over medium-high, saute the chicken for 8 minutes or until all the pieces are lightly browned. Remove the chicken with a slotted spoon and place in a slow cooker. Place the chopped onion in the skillet and saute for 5 minutes. Mix in the  curry powder, coriander, cumin, red pepper, and garlic. Cook for 2 minutes until fragrant. Pour this mixture over the chicken in the slow cooker. Add the potato, salt, tomatoes, chicken stock, bay leaves, and cinnamon stick to the slow cooker.

Cover and cook on low for 6 hours. Remove the bay leaf and cinnamon stick. Allow the chicken mixture to cool for 15 minutes. Stir in the yogurt. Serve with rice.

Adapted from Cooking Light.

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