Description
A delightful slow-cooked chicken korma featuring coconut milk and rich spices, perfect for busy weeknights or entertaining guests.
Ingredients
Scale
- 2 lbs boneless skinless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- Salt to taste
- Fresh cilantro for garnish
- Lime juice for garnish
Instructions
- Brown chicken pieces in a skillet for added flavor.
- Place browned chicken in the slow cooker.
- Combine coconut milk, garlic, ginger, turmeric, cumin, coriander, and salt in a bowl.
- Pour mixture over the chicken in the slow cooker.
- Cover and cook on low for 6-8 hours.
- Serve over basmati rice or with naan bread, garnished with cilantro and lime juice.
Notes
For a vegetarian option, substitute chicken with chickpeas or vegetables. Adjust spice levels to preference.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg