Slow Cooker Chicken Korma

Slow Cooker Chicken Korma

Slow Cooker Chicken Korma is a healthy way to prepare dinner, only 10 minutes into the pot, loaded with dietary fiber and protein.

Ingredients :

• 4 boneless, skinless chicken breasts , cut into 1 inch cubes
• 1 white onion , quartered
• 3 cloves garlic , minced
• 1 tablespoon ginger , grated
• 13.5 ounces light coconut milk
• 4 ounces red curry paste
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons cornstarch
• 1 cup frozen peas
• 15 ounces canned chickpeas , rinsed and drained
• 3 tablespoons fresh cilantro , roughly chopped
• 10 ounces plain greek yogurt
• scallions and lemons for garnish
• 4 cups ginger rice

Directions

1. Add the chopped 4 boneless, skinless chicken breasts, chopped 1 white onion, mined 3 cloves garlic, grated 1 tablespoon ginger, 13.5 ounces light coconut milk, 4 ounces red curry paste, 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper to the slow cooker. Stir to combine.
2. Cover and set the slow cooker for 5 hours on low.
3. Ten minutes before serving, mix the 2 tablespoons cornstarch with 2 tablespoons water. Add the cornstarch mixture, 1 cup frozen peas, 15 ounces canned chickpeas , 3 tablespoons fresh cilantro and 10 ounces plain Greek yogurt, stirring well. Change slow cooker setting to "keep warm."
4. Serve over 4 cups ginger rice . Top with Scallions and lemons for garnish before serving.
5. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.