Chicken Korma NOM NOM NOM

One of my goals for the new year, was to master making Indian chicken korma, preferably in the crock pot.  I've tried about six recipes now, all of them tasty, but none of them perfect.  It's amazing how many variations there are for the same dish on the interwebs.  I finally found one that fits the bill!  
   Indian Chicken Korma recipe:

step 1. Combine the following ingredients into the slow cooker, and cook for 4 hrs:

4 chicken thighs ( I recommend skinless and boneless; as picking out skin and bones from the sauce is one of the most repellent tasks!)

1 large potato, peeled and cut into chunks

1 large onion, coarsely chopped

1 (14.5-ounce) can stewed tomatoes and juice

1 garlic clove, minced

1 teaspoon curry powder

1/2 teaspoon ground cloves

1 teaspoon salt

1 cinnamon stick

When it is finished cooking, remove and discard the cinnamon stick! Remove chicken thighs and potatoes with a slotted spoon and set aside on cutting board.  Pour contents of the crock pot into a blender with 1 can of coconut milk, blend.  (Hold the lid of the blender down when you begin blending, because the heat of the sauce can cause the lid to "pop"!)

Slice chicken into bite size pieces.

Add chicken and potatoes back into the blended sauce.

 Top with chopped cilantro (optional)

Serve over cooked rice & (optional, but highly recommended) naan bread!

This was absolutely delicious!  My bff actually tasted it, and told me I'm a genius.  I think that means this recipe was a success.  Let me know if you try this out and what you think of it.

xox, Hannah