One of my favorite restaurants is Blue Dream Curry House in Asheville, NC. Seriously, I live an hour away and I’m there at least once a week. one of my favorite dishes is their chicken korma with a side of their house pickles and hot sauce. While I haven’t created their
liquid gold hot sauce I have tried to make the pickles since, in my opinion, they’re vital!
This slow cooker chicken korma couldn’t be easier, really you just need to dump everything into a slow cooker and call it a day. If you have a rice cooker (<— my favorite!) that switches to a keep warm setting you can everything ready to go when dinnertime rolls around. While the pickles aren’t technically necessary they take just a few minutes to put together so I highly recommend it!
For the pickles we’re doing red onion, jalapenos, and wait for it….broccoli stems! How much of an amazing idea is that? I believe they also do turnip but the broccoli is my favorite so that’s what I chose to do as well. I love the tang that they give the creamy spicy curry base.
Add in a few sprigs of cilantro and you’re ready to go! While my version is not nearly as good as theirs it sure does fulfil my craving when I can’t get there for the real thing!
Slow Cooker Chicken Korma
- 1.5 lbs chicken thighs or breast, cut into 2
- 1 lb golden potatoes, cubed
- 1 cup fresh green beans
- 10 ounces frozen peas and carrots
- 1 yellow onion
- 4 cloves garlic
- 1 jalapeno pepper
- 1 inch piece of fresh ginger
- 1 (14.5 oz) cans crushed tomatoes
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 2 teaspoons salt
- 2 teaspoons corainder
- 2 teaspoons cumin
- 1 teaspoon cayenne pepper
- 1 cup whole yogurt
- 1/2 lemon, juiced
- Cilantro, for topping
- 1 small red onion
- 2 jalapenos
- Stems from 1 head broccoli
- 1 clove garlic
- 1/4 cup white vinegar
- 1/2 tablespoon sugar
- Place the onion, garlic, ginger, and the jalapeno in a food processor with all of the spices. Blend until smooth.
- Transfer to a slow cooker with the diced potato, chicken, carrots, peas, and green beans.
- Pour in the crushed tomatoes. Cover and set to low heat for 6-7 hours or high for 3-4. At the end stir in the lemon juice and yogurt.
- For the pickles simply bring the water (enough to cover your pickles in whatever vessel you're using), vinegar, and sugar to a boil. Place the sliced onion, sliced jalapenos, and sliced broccoli stems in a large mason jar. Pour the boiling liquid over the vegetables and place the lid on, store in the refrigerator until ready to use.