Dairy-free Slow Cooker Chicken Korma Recipe

Day 29.
Welcome new readers from the Quorn post, please peruse the site and enjoy. And also check out my Lekue Kitchen Gadget Giveaway this week. You already have one free entry if you followed on Facebook! Thanks for visiting.

I know, I’m still obsessed with Crockpot 365. But that’s OK, because this was fantastic. But…I actually didn’t make mine in the slow cooker. I thought about making it the night before and didn’t, because my 4-quart crock doesn’t have a timer and I didn’t want it to burn if I overslept. So, instead, I made this in the morning in my rice cooker! I <3 my rice cooker. It’s my pretty pretty appliance, yes it is. But, you can do this either way. I also left out the sour cream/yogurt because, as patient as my husband is about his vegetarian meals, he’s not fond of the homemade vegan sour cream. So we just put our various sour creams on top! I realized later that I de-veganized it by using Quorn (includes egg whites) but since I was just supposed to be dairy-free this week, it was OK for me.

Slow Cooker Chicken Korma 
serves 4 


4 C “chicken,” cubed (I used Quorn*)
1 large potato, peeled and cut in 1/2-inch chunks
1 large onion, coarsely chopped
1 yellow bell pepper, chopped (I added this because I like more veggies in my meals)
1 (14.5-ounce) can diced tomatoes and juice
1 garlic clove, minced
1 tsp. curry powder
1/2 tsp. ground cloves
1 tsp. kosher salt
1 cinnamon stick
1/2 cup sour cream or plain yogurt (to add later)
cooked white or brown long grain rice for serving
 Use a 4-quart slow cooker. Put the chicken into the bottom of your pot. Add potato and onion. Pour in the tomatoes, and add garlic and all spices. Cover and cook on low for 6-8 hours, or high for 3 to 4. Discard the cinnamon stick, and stir in the sour cream or yogurt. Serve over rice.
So, what I ACTUALLY did was put it all in the rice cooker (including my 1.5 C brown rice and about 3 C water, but of course not the sour cream) and pushed the Brown Rice button. I have a fuzzy logic rice cooker, which I love. I suggest you invest in one, but I think you could swing this in a regular rice cooker as well. This came out AWESOME.  OK, moving on, you can serve this with naan, pita bread or the bread of your choice.
*To veganize, use a vegan chicken substitute.
This recipe is adapted from Steph’s original delicious crockpot version.

The Results
Wow. Yum. This is not as saucy as Steph’s version, probably because I cooked my rice in with my meal. But it is so simple and fabulous. And I think the sour cream on top was good, but not totally necessary. I loved it and I will definitely put this on my future repeats list. It’s not spicy at all but it’s super flavorful.


Due to spam, I've decided to close comments on posts older than 14 days.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I'm an affiliate with Amazon.com. If you use Amazon and would like to help me earn a little money to enable me to keep providing you excellent content, click this link for my favorite Julienne Peeler. You do not have to buy the item, but I'll receive a very small commission on anything you buy on Amazon within 24 hours. Thank you for your support!