Slow Cooker Chicken Korma
Ingredients
- 2 tablespoons olive oil
- 2 large, white onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- ½ teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 tablespoons water
- 1 can (14 ounces) coconut milk
- 1½ pounds chicken tenders, chopped
- 2 medium-sized sweet potatoes, peeled and cubed
- 2 teaspoons garam masala
- ¼ cup sliced almonds (optional)
- 4 cups cooked white rice
Directions
- Heat olive oil in a large skillet.
- Sauté onions and garlic until onions start to caramelize.
- Mix coriander, cumin, turmeric, chili powder, paprika, and salt in a small bowl. Add water to create a paste.
- Add onions, garlic, seasoning paste, and coconut milk into a medium bowl. Using an immersion or regular blender, mix until smooth. Set aside.
- Place sweet potatoes and chicken in a 5-quart slow cooker. Add spice mixture and coat evenly.
- Cook on low for 4-5 hours.
- 30 minutes prior to serving, add the garam masala and the almonds and mix again.
- Serve over rice and enjoy!
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 410 (160 from fat) |
| Total fat | 17g |
| Saturated fat | 10g |
| Cholesterol | 50mg |
| Sodium | 380mg |
| Carbohydrate | 40g (4g dietary fiber, 3g sugar) |
| Protein | 25g |
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