Chicken Coconut Korma - Crock-Pot Express Crock Recipes

Chicken Coconut Kor ma
Prep: 10 mins 6-8 servings
Cook: 10 mins
INGREDIENTS
FOR SERVING:
◊ 2 tbsp olive oil
◊ 3 lbs boneless skinless ◊ Fresh cilantro, for
chicken thighs, trimmed garnish
and cut into 2-inch cubes
◊ Long grain rice
◊ 1 medium sweet potato,
◊ Naan bread
peeled and cut into
2-inch cubes
◊ 1 red pepper, cut into
1-2 inch pieces
◊ 1 onion, thinly sliced
◊ 4 cloves garlic, mined
◊ 1 tbsp freshly grated
ginger
◊ 1 14-oz can coconut
milk
◊ 1 cup chicken broth or
stock
◊ 2 tbsp tomato paste
◊ 1 tbsp garam masala
◊ 1 tsp ground turmeric
◊ 1 tsp salt
◊ 1 cup plain Greek yogurt
◊ 1 cup frozen peas
CompletelyDelicious.com @CompletelyDelicious
En t rée s
vegetarian gluten-free
1. Set the Crock-Pot® Express Crock Multi-Cooker to the BROWN/
SAUTE function on high heat and add olive oil. Sprinkle
chicken thighs with salt and cook until browned, 2-3 minutes.
Do not overcrowd the pot, you will need to cook in two or
more batches.
2. Add sweet potatoes, red pepper, onion, garlic, ginger, coconut
milk, chicken broth/stock, tomato paste, garam masala, turmeric
and salt to pot.
3. Secure lid, making sure vent is in the "Seal" position.
4. Select the BEAN/CHILI function and adjust time to 10 minutes.
Once time is up, manually release pressure and carefully open lid.
5. Stir in Greek yogurt and peas.
6. Top with cilantro and serve with rice and naan.
"A classic Indian chicken coconut korma curry
recipe made easier in the pressure cooker!"
@CompletelyDelicious
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