Slow Cooker Chicken & Sweet Potato Korma

Slow Cooker Chicken & Sweet Potato Korma

Chicken and sweet potato are slow cooked in a creamy, delicious coconut milk and coriander sauce. Easy enough for a week-night dinner.
PREP TIME
COOK TIME
TOTAL TIME
SERVES: 4
Ingredients
  • 3 tsp ground coriander
  • 3 tsp ground cumin
  • ½ tsp tumeric
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp salt
  • 4 or so tsp water {to make a paste}
  • 2 tbsp olive oil
  • 2 medium onions, sliced
  • 1 tsp granulated sugar
  • 2 cloves garlic, crushed
  • 1 can {14oz, 400mL} coconut milk {not light}
  • 8 boneless, skinless chicken thighs
  • 2 medium yams, cut into 1½ inch cubes {peeled if desired}
Just prior to serving:
  • 2 tsp garam masala
  • 1 tbsp lemon juice
  • 2 tbsp ground almonds
 
Instructions
  1. Prepare spice mixture: combine ground coriander, cumin, tumeric, chili powder, paprika and salt in a small bowl. Add enough water to form a paste, around 4 tsp. Set aside.
  2. Heat oil in a small pan over medium-low heat. Add onions and sugar, sautee {stirring constantly} until lightly golden, around 10 minutes. Add garlic and cook for a minute. Add the spice mixture and cook for 2 minutes, until toasted.
  3. Combine onion-garlic-spice mixture in a blender with coconut milk. Blend until onion pureed, then toss into the slow cooker.
  4. Add chicken and sweet potato; toss to coat.
  5. Cook on low for 3-4 hours.
Just before serving:
  1. Stir in the garam masala, lemon juice and ground almonds.
  2. Serve with rice and naan bread.
Notes
Avoid light coconut milk, it has the risk of curdling in the crock-pot.

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