By San Diego Dining Dish
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!
Read More Recipe:
Ingredients:
- 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)
Directions:
- 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!
