Slow Cooker Chicken Korma
Slow Cooker Chicken Korma has tender chunks of white chicken meat covered in a wonderfully spiced coconut/cashew sauce. Serve over white rice with a side of naan for a delicious home-cooked Indian meal.
Servings 6
Calories 352kcal
Ingredients
- 3 boneless, skinless chicken breasts
- 3/4 cup raw cashews, soaked in hot water for 30 minutes
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon packed light brown sugar
- 1 tablespoon chopped fresh ginger
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon tumeric
- 1 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1 teaspoon crushed red pepper flakes
- 1 can full fat coconut milk, divided
- 1 medium onion, diced
- 5 garlic cloves, minced
- slivered almonds and chopped fresh cilantro
Instructions
- Cut chicken into bite-sized pieces. Season with salt and pepper and place in the bottom of a lightly greased 6-quart slow cooker.
- Place next 12 ingredients in a blender. Add the liquid from the can of coconut milk. (Save the solid part to stir in later.)
- Blend until smooth. Pour on top of chicken. Add onion and garlic and stir together.
- Place lid on slow cooker. Cook on LOW for 4 to 5 hours.
- Open crock pot and add solids from the can of coconut milk. Stir in.
- Serve over rice with almonds and cilantro.
Nutrition
Calories: 352kcal