Slow cooker chicken korma with sweet potatoes is made with warm spices like garam masala, almonds and a creamy coconut milk. Kid-friendly and works great for meal prep.
4cupssweet potatoes(cut into 1 inch cubes; roughly 3 small sweet potatoes)
Just prior to serving:
2teaspoonsgaram masala
1teaspoonslemon juice
1tablespoonalmond flour
Instructions
Prepare spice mixture: Combine ground coriander, cumin, turmeric, chili powder, paprika and salt in a small bowl. Set aside.
Heat oil in a pan over medium heat. Add onions and sugar and sauté until lightly golden, roughly 10-15 minutes. Add garlic and cook for a minute. Add the spice mixture and cook for 2 minutes, until toasted.
Add the mixture to a blender with the coconut milk. Blend until onion pureed, then toss into the slow cooker.
Add chicken and sweet potato; toss to coat.
Cook on low for 4-5 hours.
Just before serving: Stir in the garam masala, lemon juice and ground almonds.
Serve with rice, steamed vegetables and naan bread.
To Prep in the Instant Pot:
Stir together the spices in a small bowl.
Heat oil using the sautee function of the Instant Pot.
Add the onions and sugar and cook, stirring frequently, for 8-10 minutes, until lightly golden.
Add garlic and cook for a minute. Add the spice mixture and cook for 2 minutes, until toasted.
Add the coconut milk. Using an immersion blender, puree (you may need to tilt the Instant Pot slightly).
Turn off the sautee function, add the sweet potatoes and chicken thighs and toss to coat.
Cook on manual high pressure for 10 minutes. Allow a natural pressure release for 10 minutes (aka: unplug your IP or let it sit on 'warm' for 10 minutes).
Release the pressure from the valve.
Stir in the garam masala, lemon juice and ground almonds.
Video
Notes
Avoid light coconut milk, it has the risk of curdling in the crock pot.