Recipes and Cooking Simplified Chicken Korma 3.0 (2) Takeout has nothing on this Asian-inspired hot pots of homemade deliciousness. Chopsticks and fortune cookies optional, but highly recommended! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 15, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Slow Cook Time: 7 hrs Total Time: 7 hrs 25 mins Servings: 10 Yield: 10 cups Jump to Nutrition Facts Ingredients 3 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces 2 medium sweet potatoes, cut into 1-inch pieces 1 large onion, thinly sliced (1 1/2 cups) 3 cloves garlic, minced 1 14 ounce can unsweetened coconut milk 2 tablespoon tomato paste 1 tablespoon grated fresh ginger 1 tablespoon garam masala 2 teaspoon ground turmeric 2 teaspoon chili powder 1 teaspoon salt ⅓ cup ground almonds or almond meal ¼ cup plain Greek yogurt Hot cooked basmati or long grain white rice Directions In a 3 1/2- to 4-quart cooker combine the first eleven ingredients (through salt). Cover and cook on low for 7 to 8 hours or high for 3-1/2 to 4 hours. Before serving stir in ground almonds and yogurt. Serve over hot cooked rice. Pressure Cooker Directions In a 6-qt. electric or stove-top pressure cooker combine the first 11 ingredients (through salt). Lock lid in place. Set an electric cooker on high pressure to cook 10 minutes. For a stove top cooker, bring up to pressure over medium-high; reduce heat enough to maintain steady (but not excessive) pressure. Cook 10 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally Release any remaining pressure. Open lid carefully. Stir in ground almonds and yogurt. Serve over hot cooked rice. Rate it Print Nutrition Facts (per serving) 414 Calories 14g Fat 38g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 414 % Daily Value * Total Fat 14g 18% Saturated Fat 8g 40% Cholesterol 128mg 43% Sodium 701mg 30% Total Carbohydrate 38g 14% Total Sugars 4g Protein 31g Vitamin C 3.8mg 19% Calcium 48mg 4% Iron 2.7mg 15% Potassium 590mg 13% Folate, total 16.8mcg Vitamin B-12 0.8mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.