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.