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Chicken Korma

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(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)

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Rate this recipe 4.5/5 (11 Votes)
Chicken Korma 1 Picture

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

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

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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