Sunday was Daphne's girl scout pinewood derby, and I knew I would not feel like cooking when we got home. So, we found a Chicken Korma recipe for the slow cooker on line and got that going before we headed for the race.
Daphne helped a lot with this one. I taught her how to peel garlic with the genius garlic tube gadget, she peeled and grated some ginger, and helped measure out the Indian spices. She did a lot of pouring and stirring, and basically made the whole sauce. I prepped the chicken, and that was that.
This is another really easy meal with lots of flavor. The prep takes a little time, but it's not complicated. I followed the recipe exactly, except I only added half the cayenne it called for, and I used boneless skinless chicken thighs instead of chicken breasts, because I everything I read says the thighs are just better for slow-cooking. They are pretty gross to work with, honestly, but the meat was just falling apart tender when it was cooked, so the results were worth the yuck factor.
We served it with rice and naan, and Kevin and Daphne made a nice side salad. And guess who got another Star Wars point? Daphne loved it.
Sunday dinner. Yum. And we get to have the left-overs tomorrow night. Maybe we'll have some kale chips on the side!
Original recipe below:
Slow Cooker Chicken Korma
Ingredients
• 1⁄4 cup (2 fl oz/60 ml) canola oil
• 1 yellow onion, finely chopped
• 2 cloves garlic, minced
• 2-inch (5-cm) piece fresh ginger, peeled and grated
• 2-inch (5-cm) piece cinnamon stick
• 2 bay leaves
• 1 tablespoon ground coriander
• 1 teaspoon ground turmeric
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon ground cumin
• 11⁄2 cups (12 fl oz/375 ml) chicken broth
• 1 cup (8 fl oz/250 ml) canned tomato sauce
• 1 tablespoon sugar
• Salt
• 2 lb (1 kg) skinless, boneless chicken breasts, cut into strips 1⁄2 inch (12 mm) wide(I used thighs)
• 1⁄2 cup (4 fl oz/125 ml) buttermilk
• 1⁄2 cup (3 oz/90 g) roasted cashew nuts
• 3 tablespoons chopped fresh cilantro (fresh coriander)
Directions
In a large frying pan over medium-high heat, warm the canola oil. Add the onion and sauté until it begins to soften, about 3 minutes. Add the garlic, ginger, cinnamon, bay leaves, coriander, turmeric, cayenne, and cumin and sauté until the spices are fragrant and evenly coat the chopped onion, about 1 minute. Stir in the broth, tomato sauce, sugar, and 1 teaspoon salt and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon. Bring to a boil.
STOVE TOP: Transfer the broth-spice mixture to a large Dutch oven. Add the chicken strips and stir to coat. Partially cover and cook over low heat until the chicken is very tender and the sauce is thickened, about 1 hour.
SLOW COOKER: Transfer the broth-spice mixture to a slow cooker. Add the chicken strips and stir to coat. Cover and cook until the chicken is very tender and the sauce is thickened, 3 hours on the high-heat setting or 6 hours on the low-heat setting.
About 15 minutes before the chicken is done, combine the buttermilk and cashews in a blender or food processor. Blend or process until the nuts are finely puréed and combined with the buttermilk. Add to the chicken and stir to blend with the chicken and sauce. Continue cooking until the sauce is completely heated through and thick, about 5 minutes. Remove and discard the cinnamon and bay leaves.
Divide the chicken and sauce among warmed bowls, garnish with the cilantro, and serve at once.
From: Williams Sonoma Essentials of Slow Cooking
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