development – chicken curry korma with sweet peppers


Another favorite within Indian Cuisine: chicken coconut curry korma.  For a simple, homemade version…allow the spices to work their magic while cooking on low in the crock-pot…all afternoon long.


1 1/2 lbs chicken, (thighs boneless skinless)
1 onion, chopped
2 cloves garlic, pressed
1/4 c tomato paste/sauce or a couple tomatoes, chopped finely
1 can coconut milk
5 mini bell peppers, quartered
1/2 c almond pulp
2 tbs olive oil
1/2 tsp chili powder
1 tsp cumin
1/4 tsp cardamom
1  tsp turmeric
2 tsp coriander
2 tsp ginger
1  tsp paprika

1. In a sauce pan, saute onion in olive oil until softened.  Add garlic and cook for a few minutes.

2.  Combine remaining ingredients (except for the peppers), with the onion & garlic, in the crock-pot.  Cook on low for 4-6 hours or on high for 3.

3.  Depending on how soft you like your peppers, add just before serving.  I like to add mine to the crock-pot about 15 minutes before serving. 

4. Serve over rice and enjoy with your favorite homemade naan, and green salad.

Serves 4-6.

3 thoughts on “development – chicken curry korma with sweet peppers

  1. Oh, yum. This looks fantastic. Do you have a good recipe for naan or should I just google it? I love naan, but I’ve never tried to make it.

    • Kerri,
      Hi lovely. 🙂 I haven’t made naan at home yet, but I have gathered some recipes off google. I think I’ll make that my culinary adventure for next week…I’ll let you know how it goes! luvs ps. i enjoyed your perfection post…that’s my builder. 🙂

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