This slow cooker chicken korma is really easy to make and tastes delicious!
This is a non-spicy version of the traditional Indian dish, but you can increase the heat by adding some more cayenne pepper if you want to.
Slow Cooker Chicken Korma
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- 1 onion
- 5 cloves garlic
- 2 Tablespoons grated fresh ginger
- 1 14.5 ounce can of diced tomatoes
- 1 pound boneless skinless chicken breasts or thighs
- 1 teaspoon cilantro
- 1 teaspoon ground coriander
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon cayenne
- ¾ cup yogurt
- 2 Tablespoons dried fenugreek
How to Put It Together
- Chop the onion and sprinkle it over the bottom of the slow cooker.
- Mince the garlic and sprinkle it over the onion.
- Sprinkle the grated ginger over the onions and garlic.
- Pour in the tomatoes.
- Chop the chicken into 1 inch cubes.
- Sprinkle the chicken over the onion mixture.
- Mix the cilantro, coriander, cumin, salt and cayenne in a small bowl.
- Sprinkle the spice mixture over the chicken.
- Cook the chicken on high for 2½ hours.
- Add the yogurt and fenugreek to the mixture.
- Cook for another 30 minutes with the lid off.
Serve hot over rice, and enjoy!
5 - 7 quart crock pot