My favorite Indian food :: Chicken Korma

Scroll down for super easy crock-pot chicken and perfectly cooked rice!

{Photo credit: jlastras}

When my husband and I lived in Pittsburgh, we loved getting cheap Indian food from the mobile stand near Hillman Library. Sadly, there are no mobile stands in our driveway or anywhere close to here. I decided to do something about that.

Korma is my absolute favorite Indian fix- creamy, intensely flavorful and delicious. This family-friendly recipe has earned a permanent spot in our menu roster. All 3 of my finicky guys rapidly devoured this dish.

Even if you don't eat Indian food, you'll want to try this recipe. I'm a wimp when it comes to spice, and I have no problems eating Korma. Super Dad dislikes onions and it didn't phase him. It could easily be made with vegetables or shrimp, too.

Did I mention it's easy to make?

I am also including a method for the easiest cooked chicken and a simple rice method.

Enjoy! We sure did.

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Chicken Korma

Adapted from: BBC Good Food

Ingredients:

1 T oil
1 inch section of ginger, peeled and minced (or grated Rachael Ray style)*
(ginger keeps for ages in the freezer - cut into chunks & wrap before freezing)
1 garlic clove, grated*
1 onion, finely diced*
4 c. cooked chicken (or veggies)
1-2 tsp. garam masala
1 can chicken broth
¼ c. sour cream
2 T ground almonds (optional)*
Toasted, sliced almonds to sprinkle on top (optional)
Cooked rice
*using a food processor cuts prep time - do almonds first

Directions:

-Heat ginger, garlic, onion, and oil in large pan until translucent.
-Cook garam masala in oil for a minute or two.
-Pour broth into savories and bring to a simmer.
-Add chicken and heat through. Remove from heat.
-Mix ground almonds with sour cream.
-Stir in sour cream mixture.
-Spoon over hot rice. Garnish with almonds.

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Easiest Cooked Chicken

I was very skeptical of this cooking method, until I tried it. The result was respectable; surprisingly moist and flavorful.

-Place 1 whole chicken into crock-pot.
-Add 1 cup water.
-Cook overnight on low.

*My slow cooker runs hot. I prefer to cook for 1 hour on low, then change to warm setting. It stays warm enough to be safe. Do what works for yours.

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Simple Rice Method

-Add desired amount of rice to pot. (2 c. works well)
-Jiggle the pot to evenly spread rice.
-Add water until it measures to middle of your first knuckle when touching top of rice.
-Bring water to boil.
-Cover, reduce heat, and cook for 20 min. (Set timer. Increase time for larger quantities. Don’t peek!)

I'm looking for another yummy Indian recipe to add to our menu, so I don't keep making this every week! Do you have one I could try?

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