A classic Indian dish that's full of flavor and a little heat.
The idea of making Indian food can seem daunting to most American home cooks, but with recipes like this one, there's no reason you shouldn't give it a try!
Chicken korma lends itself to a slow cooker easily because it’s a one pot meal. So why not just let the slow cooker do the work? The best thing about this recipe is even though it's easy, it still tastes exotic and seems like a fancy meal you spent a lot of time on.
If you are a true beginner to Indian cuisine, feel free to reduce the heat in this dish by using less jalapeno and taking out the seeds. You can also use less curry powder. It’s like dipping your toe in the pool before you jump in!
You can just mix in everything at once, but I put the ingredients in in batches so I could show you guys. Onion, jalapeno, and bell pepper to start.
Canned tomato, grated ginger, and garlic are next. Followed by the chicken, cauliflower, and spices.
Cook on high for 4-5 hours, or low for 6-7 hours.
It seems really thick at first, but the juices come out of the chicken and veggies as it cooks and it becomes the perfect consistency.
Juicy, tender, delicious. I left the seeds in my jalapenos so it also had a nice kick.
Serve up with a side of rice.
This is a tasty dish that breathes new life into your same-old slow cooker! Classy enough for guests, but easy and hearty enough for a busy weekday dinner.
Dan Whalen likes to think he jumps right in, but he's really a toe dipper. He has been blogging for over 6 years atThe Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!