This classic Indian dish is so simple and bursting with flavor. This spicy crock pot recipe is perfect for any weeknight dinner. Leftovers are definitely the best next-day lunch. If you prefer milder foods, reduce or omit the crushed red pepper. Throw in some coconut, cashews, or mushrooms for an even more unique flavor. Add a quick and easy basket of warm garlicky naan on the side of this beloved chicken recipe.
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
How to Make It
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).
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.
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Really phenomenal tasting recipe! I followed the recipe to the tee, with the only modification being that I tempered the yogurt before adding it to the crockpot to avoid to curdling problem mentioned in other reviews.
As a forewarning, though, if you are expecting restaurant style korma then you will likely be disappointed. First of all, I've never seen restaurant korma with potatoes and tomato chunks. (Regardless, it does have a korma-like flavor.) Also, given that this recipe is a "light" version of korma, it will lack the creaminess (along with the high fat content and calories) of a restaurant dish.
As long as you're aren't looking for a carbon copy of restaurant korma, and are satisfied with a korma-like flavor and overall delicious but healthy Indian style dish...this recipe is spot on!
Simple recipe that is easy to make for a crowd. Served with coconut rice and a raita, it was a major hit at a recent potluck. For that particular party I cooked it on a stovetop for about an hour rather than slowcooking it. I do think it would be better cooked lower and slower but was in a rush.
I The "sitting for 15 minutes" step before stirring in the yogurt is to avoid the yogurt curdling. You can avoid this by tempering, stirring the yogurt into a portion of the dish in a separate bowl, then stir that into the whole. If you're using non-fat yogurt, this step is pretty much required. Like many Indian-inspired cooking light recipes, the spices in this recipe need to be increased in my opinion. This one is suitable for cautious eaters and children pretty much as is.
I'm sure I increased the ginger substantially though I didn't measure. I also added some dried curry leaves because I had them and felt fancy.
Many happy eaters, though, and this one is a keeper.
If the yogurt curdles, the mix was too hot and/or yogurt too cold - follow the tempering method - same as for egg based sauces (like Hollandaise)
Before adding the yogurt, place it in a bowl and whisk slightly. Then, add a spoonful of the hot sauce to the yogurt to get it up to a warmer temperature. Now slowly pour it into the curry stirring it constantly. Let it simmer a little while longer on low and it should not curdle.
Don't add yogurt straight from the fridge or it will end up a big gross mess and not very tasty.
I made this exactly as written except: I added carrots, I used 1/4 t. Ground cinnamon instead of a stick as I didn't have it, and I serrved it with dry roasted peanuts as a topping. We thought this was delicious! We had friends who dropped by unexpectedly and joined us for dinner and they loved it too. I was worried because of a few so-so reviews but it had just enough zip and a lot of flavor. I did temper the yogurt to prevent curdling and the consistency was just right.
My husband and I actually really liked this dish. That being said, at 3 hours in, we thought it needed more of a sauce, so I added a can of light coconut milk and then didn't use the yogurt. It was delicious! The chicken was done at 4 hours, but the potatoes still needed more time. I'll make this again with the coconut milk!
I forgot to start this ahead of time in the crockpot. So, I scrambled and made it in a pot on the stovetop. I added the onions, ginger, and garlic to the chicken for flavor, along with salt and pepper to taste throughout the cooking. I also added 1/2 tsp of turmeric, for color. Once the diced tomatoes and yogurt (added last) were added, it makes a flavorful, thick sauce. I added some frozen peas and carrots to the rice, and found some garlic naan (Trader Joe's or Whole Foods) to toast up. The house smelled amazing; dinner was delicious.
Sorry, Cooking Light, this one wasn't a keeper. Maybe my expectations were too high. I should have realized that "light" and "korma" don't go together and there was no way this was going to resemble my favorite Indian restaurant indulgence. If you're expecting anything resembling korma, you'll be disappointed. Very different flavor profile, no creaminess at all. It's not nasty or anything, a perfectly respectable easy Indian-inspired meal, but I have crockpot cheater-curry recipes I prefer and will not be making this one again.
Tasted vaguely Indian due to the mix of spices but overall was not very good at all. Not authentic - I've never seen a korma with potatoes and tomatoes. Nobody in our family liked it very much. Indian Cashew Chicken is a better tasting Indian recipe.
This was actually really good! I, too, tempered the yogurt as recommended, and it turned out great. I might add a little more cayenne next time for personal preference, though. Very easy and made my apartment smell wonderful. I served with CL's Indian-spiced okra and it was a nice meal. Will definitely make again.
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