Imagine coming home to a kitchen filled with the rich, aromatic scents of a perfectly slow-cooked Indian-inspired dish that requires minimal effort but delivers maximum flavor. This Slow Cooker Chicken Sweet Potato Korma is your ticket to an effortless, mouthwatering meal that combines the creamy complexity of korma sauce with the subtle sweetness of tender sweet potatoes and succulent chicken. Whether you're a busy professional, a home cook looking for convenience, or simply craving a delicious international meal, this recipe promises to become your new go-to comfort food that will impress family and friends alike.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Indian
Serves: 6 servings
Ingredients
- 1 lb chicken breast, cubed
- 2 medium sweet potatoes, diced
- 1 can coconut milk
- 2 tbsp korma curry paste
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Cube the chicken breast into bite-sized pieces, and dice the sweet potatoes into uniform cubes. Chop the onion and mince the garlic.
- In a large mixing bowl, combine the cubed chicken, diced sweet potatoes, chopped onion, minced garlic, korma curry paste, and coconut milk. Stir well to ensure that the chicken and sweet potatoes are evenly coated with the curry paste and coconut milk.
- Season the mixture with salt to taste, adjusting according to your preference. Mix again to distribute the salt evenly throughout the ingredients.
- Transfer the mixture into the slow cooker, spreading it out evenly. Make sure to scrape the sides of the bowl to include all the flavorful curry paste and coconut milk.
- Cover the slow cooker with its lid and set it to cook on low for 6 hours. This will allow the flavors to meld beautifully and the chicken to become tender.
- After 6 hours, check the chicken and sweet potatoes for doneness. The chicken should be cooked through and the sweet potatoes should be tender when pierced with a fork.
- Once done, taste the korma and adjust the seasoning if necessary. If you prefer a thicker sauce, you can remove the lid and let it cook for an additional 15-30 minutes on high.
- When ready to serve, ladle the chicken sweet potato korma into bowls. Garnish with fresh cilantro for a burst of color and flavor.
- Serve the korma hot, ideally with steamed rice or naan bread to soak up the delicious sauce.
Tips
- Ingredient Preparation: Cut chicken and sweet potatoes into uniform sizes to ensure even cooking and consistent texture throughout the dish.
- Flavor Layering: For an extra depth of flavor, consider toasting your korma curry paste in a dry pan for 30 seconds before adding to the slow cooker to enhance its aromatic qualities.
- Coconut Milk Selection: Use full-fat coconut milk for a richer, creamier sauce that will elevate the overall taste of your korma.
- Seasoning Secrets: Don't be afraid to adjust the salt and spice levels to suit your taste. Taste and modify the seasoning before serving.
- Garnish Generously: Fresh cilantro isn't just a garnish - it adds a bright, fresh contrast to the rich, creamy sauce.
- Serving Suggestions: Pair with fluffy basmati rice or warm naan bread to soak up the delicious sauce and complete your meal.
- Make-Ahead Magic: This dish tastes even better the next day, so don't hesitate to make it in advance for meal prep or entertaining.
Nutrition Facts
Calories: 246kcal
Carbohydrates: g
Protein: g
Fat: 11g
Saturated Fat: g
Cholesterol: 62mg
