Crockpot Chicken Korma (Gluten Free)

If you love curry like I do, you will love this creamy, flavorful recipe easily made in your crockpot.

2 medium Onions

2 Tbsp fresh Ginger, grated

small bunch of fresh Cilantro 

(separate the leaves from the stems and finely chop the stems)

1 Tbsp Canola Oil

1 Tbsp Butter

1 lb boneless, skinless Chicken Thighs

1 (15 oz) can of Chick Peas

1/2  of a 10 oz jar of Patak's Concentrated Curry Paste (Mild)

1 (14 oz) can Coconut Milk

Salt to taste

Toppings:

Plain or Greek yogurt

Shredded Coconut

Sliced Almonds

Major Grey's Chutney

I found the original recipe in one of my favorite recipe books

 - Jamie's Food Revolution.

It is filled with easy and delicious recipes.  

They are not all gluten free, but most can be adapted.

Jamie Oliver is a British Chef who started a movement to improve people's diets by inspiring them to cook real food at home.  He also brought a lot of attention to the school lunch programs in England and here in the US.  

A subject that I am very passionate about.

Some of the best curry I ever had was on a trip to London.  Chicken Korma reminds me of that meal and now I crave it,

 so it regularly shows up on our dinner table.

Sauté the onions, cilantro stems and ginger in the oil and butter until the onions are golden.

Add the curry paste, coconut milk and chick peas.  Stir well and add the chicken thighs, submerging them in the sauce.  Cover with lid. Set your crock pot to cook on high for 4 hours or low for 6 hours.

The chicken should be very tender and falling apart.  Remove the thighs and shred them with 2 forks. Return them to the crockpot and stir.

Serve over Basmati or Jasmine rice and be sure to top with yogurt, almonds, coconut and...

Major Grey's chutney!  So yummy!

Serves 6-8.

Recipe

Chicken Korma (Gluten Free)

2 medium Onions

2 Tbsp fresh Ginger, grated

small bunch of fresh Cilantro 

(separate the leaves from the stems and finely chop the stems)

1 Tbsp Canola Oil

1 Tbsp Butter

1 lb boneless, skinless Chicken Thighs

1 (15 oz) can of Chick Peas

1/2  of a 10 oz jar of Patak's Concentrated Curry Paste (Mild)

1 (14 oz) can Coconut Milk

Salt to taste

Toppings:

Plain or Greek yogurt

Shredded Coconut

Sliced Almonds

Major Grey's Chutney

Sauté the onions, cilantro stems and ginger in the oil and butter until the onions are golden.

Add the curry paste, coconut milk and chick peas.  Stir well and add the chicken thighs, submerging them in the sauce.  Cover with lid. Set your crock pot to cook on high for 4 hours or low for 6 hours.

The chicken should be very tender and falling apart.  Remove the thighs and shred them with 2 forks. Return them to the crockpot and stir.

Serve over Basmati or Jasmine rice and top with yogurt, almonds, coconut and Major Grey's chutney.