Chicken Korma

(From Oxmoor House, September 2012) Serving Size: about 1 cup chicken mixture, 1/2 cup rice and 1 1/2 tsp cilantro Add warm naan as a side with this indian dish)
Photo by Ally H.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from myrecipes.com

Ingredients

  • 2

    pounds skinless, boneless chicken thighs, cut into bite-sized pieces

  • 2

    cups coarsely chopped onion (1 onion)

  • 2

    tablespoons minced peeled fresh ginger

  • 2

    teaspoons curry powder

  • 1

    teaspoon ground coriander

  • 1/2

    teaspoon ground cumin

  • 1/2

    teaspoon crushed red pepper

  • 4

    garlic cloves, minced

  • 2

    cups (1/2-inch) cubed peeled baking potato

  • 1

    teaspoon salt

  • 1

    (14.5-ounce) can petite diced tomatoes, undrained

  • 2

    bay leaves

  • 1

    (3-inch) cinnamon stick

  • 1/2

    cup plain fat-free yogurt

  • 4

    cups hot cooked long-grain brown rice

  • 1/4

    cup chopped fresh cilantro

Directions

Preparation 1. Heat a large nonstick skillet over medium-high heat. Add chicken; sauté 8 minutes or until lightly browned. Remove chicken from pan; place in a 5-quart electric slow cooker. Add onion to pan; sauté 3 minutes. Add ginger and next 5 ingredients (through garlic); sauté 2 minutes. Pour mixture over chicken in slow cooker. Stir in potato and next 4 ingredients (through cinnamon stick). 2. Cover and cook on LOW for 6 hours. Discard bay leaves and cinnamon stick. Turn slow cooker off; let stand 15 minutes. Stir in yogurt. Serve chicken mixture over rice. Sprinkle with cilantro. Note:

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