Chicken Tortilla Soup

daisi - February 11, 2011

Meatless Pizza

daisi - February 11, 2011

Slow Cooking: Chicken Korma

daisi - February 11, 2011
chicken tortilla soup
pizza-2
slow cooker

I love the convenience and ease of a crockpot and I know I’m not the only one. There are dozens (okay, millions) of slow cooker recipes available for every type of food imaginable out there. A great resource for all things slow cooked is the Year of Slow Cooking blog. Which is exactly where I found this classic Indian recipe for Chicken Korma. Get it ready the night before, drop it in the slow-cooker in the morning, and viola, dinner by the time you get off work!


Ingredients

1 pound chicken thighs
1 large potato, cut in 1/2-inch chunks
1 large onion, coarsely chopped
1 (14.5-ounce) can stewed tomatoes and juice
1 garlic clove, minced
1 teaspoon curry powder
½ teaspoon ground cloves
½ teaspoon cayenne pepper (optional if you don’t like spice)
1 teaspoon kosher salt
1 cinnamon stick
½ cup sour cream or plain yogurt (to add later)
cooked basmati rice, for serving

Put the chicken into the bottom of your crockpot.


Add potato (no need to peel) and onion.


Pour in the tomatoes, and add garlic and all spices.

Cover and cook on low for 6-8 hours, or high for 3 to 4.
Discard the cinnamon stick and chicken bones if you didn’t use boneless, and stir in the sour cream or yogurt.


Serve over rice. Or rice & spinach if you’d like a little green in your diet. And don’t forget the naan!

Slow Cooker Chicken Korma

Ingredients

  • 1 pound chicken thighs
  • 1 large potato, cut in 1/2-inch chunks
  • 1 large onion, coarsely chopped
  • 1 (14.5-ounce) can stewed tomatoes and juice
  • 1 garlic clove, minced
  • 1 teaspoon curry powder
  • teaspoon ground cloves
  • teaspoon cayenne pepper (optional if you don’t like spice)
  • 1 teaspoon kosher salt
  • 1 cinnamon stick
  • cup sour cream or plain yogurt (to add later)
  • cooked basmati rice, for serving

Instructions

  1. Put the chicken into the bottom of your crockpot.
  2. Add potato (no need to peel) and onion.
  3. Pour in the tomatoes, and add garlic and all spices.
  4. Cover and cook on low for 6-8 hours, or high for 3 to 4.
  5. Discard the cinnamon stick and chicken bones if you didn't use boneless, and stir in the sour cream or yogurt.
  6. Serve over rice. Or rice & spinach if you’d like a little green in your diet. And don’t forget the naan!
http://shesthebross.com/2011/02/nice-slow-cooking/

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