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Saturday, January 8, 2011

Chicken Korma

1 pound boneless, skinless chicken, cut in chunks (I did 3 breasts)
1 large potato, peeled and cut in 1/2-inch chunks
1 large onion, coarsely chopped
1 (14.5-ounce) can stewed tomatoes and juice
1 garlic clove, minced
1 teaspoon curry powder
1/2 teaspoon ground cloves
1 teaspoon kosher salt
1 cinnamon stick
1/2 cup sour cream or plain yogurt (to add later)
cooked white or brown long grain rice for serving
The Directions.
Use a 4-quart slow cooker. Put the chicken into the bottom of your pot. Add potato and onion. Pour in the tomatoes, and add garlic and all spices. Cover and cook on low for 6-8 hours. Discard the cinnamon stick, and stir in the sour cream or yogurt. Serve over rice.

Found HERE, The Crockpot Lady!

***Excellent flavor! Next time will probably add a little more curry and some chili flakes for a little heat. Also, 6 hours would be plenty of cooking time, as chicken tends to overcook/start to dry out, in my opinion. Yum!***

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