Recipe

Chicken Khorma For Crockpot Recipe

	Deedeec / All my dishes 8 months, 2 weeks ago I adapted this from an Indian recipe I had when my stove/oven blew up (literally). I was desperate for something different and limited to a crockpot, micro, and grill. It came out wonderful! Hubby raved, kids even liked it. Prep:15m Cook:420m Servings:8	Deedeec
	adaptedforcrockpot mediumdifficulty

Does this look good? Yeah! / Nope

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Ingredients

1 1/2 tsp fresh ginger, finely chopped

1 1/2 tsp garlic, crushed

2 tsp Garam Masala

1 tsp chili powder

1 tsp salt

1 tsp black cumin seeds, finely ground

1 tsp cardamom seeds, finely ground

1 tsp coriander, ground

1 tsp almonds, ground

1 can coconut milk

8 chicken breasts, boneless, skinless

2 medium onions, thinly sliced

8 small-medium red potatoes, 1/2" cubes

2 cups frozen peas

1/3 cup fresh cilantro, chopped

4 oz green chilies, chopped (canned)

Directions

In spice grinder, or with mortar and pestle, grind cumin seeds, cardamom, coriander, and almonds to a powder. (If you don't already have these ground)

Mix the ginger, garlic, garam masala, chili powder, salt, and powdered spice mixture with 2/3 cup coconut milk.

Layer bottom of crockpot with potatoes and onions. Lay chicken breasts on top of bed of potatoes and onions. Pour spice and coconut milk mixture over chicken. Cook in crockpot on low for about 5 hours. Don't stir!

Add chilies, cilantro, and peas. Cook 1-2 hours more (till potatoes are tender)

Stir in remaining coconut milk. The curry will thicken nicely and be creamy.

Serve with rice or by itself.

Yes, it's a little more labor intensive than most crockpot meals, but it's delicious and th labor is spaced out through the cooking process.

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