Slow cooker chicken korma
A mild, creamy, gently sweet curry with coconut and almonds, the softest introduction to Indian food there is, over fluffy basmati.
- 280 min total
- 25 min hands-on
- Anyone can make this
- Serves 4
- About $3.21 a serving
- 740 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp garam masala
- 1 tsp ground coriander
- 2 tbsp tomato paste
- 1 can coconut milk
- 1½ lb chicken breasts
- 1½ cups basmati rice, rinsed
- ¼ cup almond flour
- ½ cup plain Greek yogurt
- 2 tbsp cilantro, chopped (optional)
From your pantry
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp ground cinnamon
- 1½ tsp salt, divided
- 1 tsp sugar
- 2¼ cups water
Each serving has about 740 calories, 51 g protein, 68 g carbs and 29 g fat, and costs about $3.21 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No coconut milk? Light coconut milk works.
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No basmati rice? Jasmine rice or long-grain white rice works.
- No plain Greek yogurt? Plain yogurt or sour cream works.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
Put the onion, garlic, ginger, garam masala, coriander, cumin, turmeric, cinnamon, 1 teaspoon of salt, the sugar and tomato paste in the slow cooker and in the coconut milk.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Nestle the chicken into the sauce and spoon some over the top.
Cover and cook on LOW for 3 to 4 hours, until the thickest breast reads 165°F.
Timer: 210 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
About 30 minutes before it’s done, put the rice, water and the rest of the salt in a medium and bring it over high heat.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
once, cover, turn the heat to low and cook 15 minutes, then take it off the heat with the lid on.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Low heatTimer: 15 min
Lift the chicken onto a board and cut it into bite-size pieces.
the almond flour and yogurt into the sauce, return the chicken, cover, and let it for 10 minutes.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Heat through. Heating through means warming food that’s already cooked until it’s hot all the way to the center. You’re not cooking it more, just making sure no part is still cold.
How you’ll know: It’s steaming, and a piece from the middle is hot, not lukewarm.
Timer: 10 min
Dolly’s tip: Ground almonds are the old-fashioned way to make korma thick and velvety.Serve over the rice with cilantro on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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