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Chicken Khorma For Crockpot Recipe

  • 8servings
  • 420minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B6, H, E
MineralsCopper, Natrium, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 tsp fresh ginger , finely chopped

  2. 1 1/2 tsp garlic , crushed

  3. 2 tsp garam masala

  4. 1 tsp chili powder

  5. 1 tsp salt

  6. 1 tsp black cumin seeds , finely ground

  7. 1 tsp cardamom seeds , finely ground

  8. 1 tsp coriander , ground

  9. 1 tsp almonds , ground

  10. 1 can coconut milk

  11. 8 chicken breasts , boneless, skinless

  12. 2 medium onions , thinly sliced

  13. 8 small-medium red potatoes ,

  14. 1/2" cubes

  15. 2 cups frozen peas

  16. 1/3 cup fresh cilantro , chopped

  17. 4 oz green chilies , chopped (canned)

Instructions Jump to Ingredients ↑

  1. 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)

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

  3. 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!

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

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

  6. Serve with rice or by itself.

  7. 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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