Chicken Korma

A classic, traditional Indian dish.  Delicious and simple.  And made in a crock pot!  I had everything prepared the night before and then put it in the slow cooker before I left for work.  I served this simply over brown rice and with steamed green beans.  Recipe courtesy of "More Make it Fast, Cook it Slow" by Stephanie O'Dea.

CHICKEN KORMA (Serves 40

1 pound boneless, skinless chicken, cut into chunks (I used half breasts, half thighs)
1 large russet potato, peeled and cut into 1/2" chunks
1 large onion, coarsely chopped
1 (14.5 oz) can stewed tomatoes and juice
1 garlic clove, minced (1 tsp)
1 tsp curry powder
1/2 tsp dried ginger
1/4 tsp ground cloves
1 tsp kosher salt
1 cinnamon stick
1/2 cup sour cream or plain yogurt (to add later)
cooked white or brown basmati rice for serving

Use a 4-quart slow cooker.  Put the chicken in the bottom of your slow cooker.  Add the potato and onion.  Pour in the stewed tomatoes, and add the garlic and spices.  Cover and cook on low for 6-8 hours, or on high for 4 hours.  Discard the cinnamon stick, and stir in the sour cream or yogurt.  Serve over white or brown basmati rice.