if you’ve spent much time dining out with me, you know that i absolutely like ethnic variety in my restaurants. i’m pretty much game to try anything once and when i find something i like, i’ll usually find a way to create it in my own kitchen.
today i was craving, and i mean craving indian food. and my favorite indian dish is the yellow curry, korma. korma, like most indian dishes can either be made vegetarian or with chicken and even vegan if you substitute blended coconut for the yogurt in traditional recipes.
so i knew that i wanted to have chicken korma for dinner tonite, but i also knew that i didn’t want to spend the time it takes to make a traditional chicken korma: marinating the chicken for twelve hours, using over 12 individual spices, pureeing onions, etc. so i improvised, and came up with a crockpot and rice cooker recipe i’ve never tried before and am calling “cheater’s chicken korma.” with the techniques used, i got the same layers and depth of flavors that i’m used to with a traditional recipe with a lot less effort.
add frozen chicken (breasts, thighs, or both) into a crock pot with plain yogurt, curry powder, red pepper flakes, salt and pepper, and coconut milk. mix together, turn on high for about 4 hours.
at around 4 hours, turn the crock pot on low. prep rice in a rice cooker and use about a cup of the liquid from the crock pot (this will add to the depth of flavor throughout the dish) along with water for the required liquid level. this is also a good time to add fresh or frozen veggies to the crock pot. i like carrots, broccoli, and snow peas (make it your own). when the rice is done, its ready to serve.
goes great with a glass of your favorite white wine or a cold beer.