Chicken Korma is a fragrant Indian dish, a type of curry. I’ve adapted this chicken korma recipe to be healthy and low in fat. It’s also adapted for the slow cooker, which is one of my favorite types of meals on a busy day. It’s such an easy dish to prepare. Place all the ingredients in the slow cooker, set the timer and voila. Welcome home to a wonderful smelling kitchen.
If you’re in the mood for some truly tasty international cuisine, chicken korma is an amazing Indian dish. The marriage of spices is incredible, and the farthest thing from bland. If you don’t like things too spicy, then omit the crushed red pepper, but it definitely gives the dish a kick.
The flavor of a typical korma is based on a mixture of spices, including ground coriander and cumin. You’ll find different recipes out there for chicken korma, but I’ve made this one especially for the slow cooker, and I’ve made it more nutritious by adding sweet potatoes and butternut squash.
If you’re not familiar with Indian food, today could be your day for a new adventure in the kitchen. This recipe is easy and delicious.
- 2 pounds skinless, boneless chicken breast 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 teaspoon ground cumin
- ½ teaspoon crushed red pepper
- 4 garlic cloves, minced
- 2 cups (1/2-inch) cubed peeled sweet potatoes
- 1 cup butternut squash, peeled and diced
- 1 teaspoon salt
- 1 cup chicken broth
- 1 (14.5-ounce) can petite diced tomatoes, undrained
- 1 (3-inch) cinnamon stick
- ½ cup plain fat-free yogurt
- 4 cups hot cooked Basmati rice
- 3 green onions, sliced
- ¼ cup chopped fresh cilantro
- Place all the ingredients—except for the rice, green onions, and cilantro—in the slow cooker.
- Cover and cook on low for 6 hours. Discard cinnamon stick. Turn slow cooker off and let stand 15 minutes. Stir in yogurt.
- Serve chicken mixture over rice and top with green onions and cilantro.
Category: Main Dishes
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