I’m branching out. One of my goals in 2015 is to try new recipes outside our comfort zone. I want to try new ingredients or new seasonings. But I’ll be honest, I still want these recipes to be easy. I decided to take a more traditional meal and make it easier in the crock pot. This simple chicken korma recipe was a big hit with my family. It has a different kind of taste with the coconut milk. The yams bring in this sweetness that I personally loved. All in all, if branching out tastes this good, I should be doing it more!
I should mention that acquiring a few of the spices for this dish did cost me a bit. I didn’t have them on hand. I guess that’s one of the casualties of “branching out”. Since I plan to make this dish again and again, I’m not worried about the cost. However, if you can share with friends, it would totally be worth it! I plan to look for some of these unique spices at the bulk food store the next time I’m there.
To branch out and make this inspired recipe you will need:
3 tsp ground coriander
3 tsp ground cumin
½ tsp tumeric
1 tsp chili powder
1 tsp paprika
1 tsp salt
5 tsp water
2 TB olive oil
2 medium onions, sliced
1 tsp granulated sugar
2 cloves garlic, crushed
1 can coconut milk (14 oz. and do not buy the “light” version)
3 boneless, skinless chicken breasts
2 medium yams, cut into cubes and peeled
2 tsp garam masala
1 TB lemon juice
2 TB ground almonds
If you can’t find the ground coriander, don’t fret. My husband accidentally bought coriander in it’s true form and I crushed it with a spoon and then added it to the recipe. And by “my husband accidentally” bought the wrong coriander, I mean that my list was not detailed enough. I take the blame. 🙂
Mix the coriander, ground cumin, tumeric, chili powder, paprika and salt. (You can see my “smashed” coriander above. It did perfectly fine.)
Add the water to make a paste. You can set it aside.
Add oil to the skillet and heat. Add onions and sugar and saute for about 8 minutes or until the onions are softened. Add the garlic and cook for an additional minute. Add the spice mixture and stir for another minute.
Add the onion mixture to your blender or food processor, as well as the coconut milk and blend until smooth. It will smell amazing!
Mix with the chicken and yams in the crockpot. Cook on low for 4 hours or until the chicken and yams are cooked through.
Mix in the garam masala, almonds and lemon juice. Serve over rice and enjoy! This made enough for two meals for my husband and I and two more lunches to send with him to work. I actually loved this simple chicken korma recipe even more as a leftover. Enjoy!Print
Homemade chicken korma made in the slow cooker.
- 3 tsp ground coriander
- 3 tsp ground cumin
- ½ tsp tumeric
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp salt
- 5 tsp water
- 2 TB olive oil
- 2 medium onions, sliced
- 1 tsp granulated sugar
- 2 cloves garlic, crushed
- 1 can coconut milk (14 oz. and do not buy the “light” version)
- 3 boneless, skinless chicken breasts
- 2 medium yams, cut into cubes and peeled
- 2 teaspoon garam masala
- 1 Tablespoon lemon juice
- 2 Tablespoon ground almonds
- Cut chicken and yams into 2 inch cubes. Place in crockpot.
- Mix ground coriander, ground cumin, tumeric, chili powder, paprika and salt. Add water to make into paste.
- Heat olive oil in skillet. Add onions and sugar and saute for 8 – 10 minutes or until onions are softened. (Stir constantly.)
- Add garlic and stir for 1 minute.
- Add seasoning paste and saute for an additional minute.
- Place the onion/seasoning mix into a blender or food processor. Add coconut milk and puree until smooth.
- Pour over yams and chicken in crockpot and stir.
- Cook on low for 4 hours or until chicken and yams are fully cooked.
- Add garam masala, juice and almonds before serving.
- Serve over rice.
- Category: Main
- Method: Slow Cooker
- Cuisine: American
- Serving Size: 1 serving
- Calories: 253
- Sugar: 4.5
- Sodium: 422.2
- Fat: 15.2
- Carbohydrates: 25.5
- Protein: 6.5
- Cholesterol: 10.3
Keywords: slow cooker chicken korma