Slow Cooker Chicken Korma Recipe
Servings: 4
Calories: 633kcal
Slow Cooker Chicken Korma is a healthy way to prepare dinner, only 10 minutes into the pot, loaded with dietary fiber and protein.
Print Recipe
Ingredients
- 4 boneless, skinless chicken breasts , cut into 1 inch cubes
- 1 white onion , quartered
- 3 cloves garlic , minced
- 1 tablespoon ginger , grated
- 13.5 ounces light coconut milk
- 4 ounces red curry paste
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons cornstarch
- 1 cup frozen peas
- 15 ounces canned chickpeas , rinsed and drained
- 3 tablespoons fresh cilantro , roughly chopped
- 10 ounces plain Greek yogurt
- Scallions and lemons for garnish
- 4 cups ginger rice
Instructions
- Add the chopped 4 boneless, skinless chicken breasts, chopped 1 white onion, mined 3 cloves garlic, grated 1 tablespoon ginger, 13.5 ounces light coconut milk, 4 ounces red curry paste, 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper to the slow cooker. Stir to combine.
- Cover and set the slow cooker for 5 hours on low.
- Ten minutes before serving, mix the 2 tablespoons cornstarch with 2 tablespoons water. Add the cornstarch mixture, 1 cup frozen peas, 15 ounces canned chickpeas , 3 tablespoons fresh cilantro and 10 ounces plain Greek yogurt, stirring well. Change slow cooker setting to "keep warm."
- Serve over 4 cups ginger rice . Top with Scallions and lemons for garnish before serving.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
If you prefer to make this recipe in a Dutch oven follow these instructions.
Heat 1 tablespoon vegetable oil in a large Dutch oven. Brown chicken for 5-6 minutes.
Add white onion, garlic and ginger until soft. Add coconut milk through ground black pepper. Stir well, cover and allow to simmer on very low heat for 1 hour. Ten minutes before serving, mix cornstarch with 2 tablespoons water. Add this, peas rinsed chickpeas, cilantro and Greek yogurt, stirring well.
Add white onion, garlic and ginger until soft. Add coconut milk through ground black pepper. Stir well, cover and allow to simmer on very low heat for 1 hour. Ten minutes before serving, mix cornstarch with 2 tablespoons water. Add this, peas rinsed chickpeas, cilantro and Greek yogurt, stirring well.
Nutrition
Calories: 633kcal | Carbohydrates: 72g | Protein: 42g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 861mg | Potassium: 861mg | Fiber: 8g | Sugar: 7g | Vitamin A: 4900IU | Vitamin C: 21.2mg | Calcium: 197mg | Iron: 3.5mg
