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
1 large potato, peeled and cut in 1/2-inch chunks
1 large onion, coarsely chopped
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.
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.