This is one of my new favorite dinners and it is SO easy!!! I found a basic Chicken Korma recipe that have very little going for it in terms of spices, but the slow cooker process intrigued me. Indian food is all about the spice for me, as for most people, I suspect. The blend of tastes and scents, textures…it’s outrageous how incredible it is. This recipe, in it orginal form, only called for a bit of spice, like a teaspoon of curry powder and a cinnamon stick…… Seriously?? Where’s the flavor? Let’s bang this drum!!!
No worries… It’s all good…. I fixed it. : )
It is also something I call a “dump it” dinner. Literally, you chop some onion, cube some potato (you don’t even peel them) and most of the ingredients just get dumped into a crock pot and that’s it. The fragrance of this dish is just astounding…make your mouth water kind of good. Since we are gone around 11 hours a day, I decided to cook this over night while we slept, since I knew it was only going to take between 6-8 hours on low. We came down stairs that morning and OMG… I wanted it for breakfast!
Serve it with rice (basmati or brown rice are my standard) and some soft, chewy naan. The veg takes a little more prep and actual hands on cook time…but SO worth it!!
My abbreviations:
T = Tablespoon
t = Teaspoon
C = Cup
Lg = Large
Sm = Small
Slow Cooker Chicken Korma with Squash Cauliflower Saute’
8 servings
For Chicken:
1 – 1 1/2 lbs Chicken Thighs – boneless, skinless
3 lg Red Potatoes – scrubbed, skin on, large cube
1 lg Yellow Onion – large chop
2, 14.5oz cans Stewed Tomatoes
1 T Garlic, chopped
1 1/2 T Ground Cumin
1 T Ground Coriander
1 1/2 T Curry Powder
2 T Garum Masala
1/4 t Ground Cloves
1 Cinnamon stick OR 1/2 t Ground Cinnamon
1 t Ground Cardamom
2 T Brown Sugar or Honey
1/2 T Sriracha Sauce (adjust to your desired level of heat)
1/3 C Sour Cream or plain Greek Yogurt
Fresh Cilantro
For Squash Cauliflower Saute’:
2 sm Zucchini Squash- scrubbed, med sliced
2 sm Yellow Summer Squash – scrubbed, med sliced
3 C Cauliflower – sm-med florets
1 T Canola oil
2 t Cumin Seeds
1 T Garlic, chopped
1 T Butter
Toasted Sesame Oil to taste
Salt & Pepper to taste
Toasted Sesame Seeds – optional
How To:
Chicken -
Place chicken in bottom of crock-pot. Sprinkle spices, brown sugar and garlic over top. Dump cans of tomatoes on top of that, add onions and potatoes. Cook on low for 6-8 hours. Before serving stir in Sriracha Sauce to taste (a little goes a long way) and the sour cream or yogurt, breaking up chicken as you stir. Serve on top of the rice, sprinkled heartily with fresh chopped cilantro.
Veggies -
Bring a small pot of water to boil, add cauliflower and cook for 2 minutes, drain well.
Heat oil in skillet or wok, when oil is very hot, add cumin seeds and swirl around, cooking for just a few seconds, do not let them burn!! After seeds cook for 15-20 seconds, add garlic and let that sizzle for a few seconds before adding squash. Add squash and cauliflower and toss to coat with oil, seeds and garlic. Cook until veg are the desired texture (I like mine with a bit of bite still). Add butter and sesame oil, toss to coat until butter is melted, salt and pepper to taste. Serves sprinkled with toasted sesame seeds if desired.
