Chicken Korma In The Crockpot

Ingredients:
1 lb. boneless, skinless chicken breast, cut into chunks (I used 3 breasts)
1 potato, cut in 1/2-inch cubes
1 onion, coarsely chopped
1 can (14.5 oz.) stewed tomatoes in juice
1 clove garlic, minced
1 t. curry powder
1/2 t. ground cloves
1 t. kosher salt
1 cinnamon stick
1/2 c. sour cream or plain yogurt

Directions:
In a slow cooker, place chicken in bottom of pot.
Add potatoes and onion. Pour in the tomatoes and add garlic and other spices.
Cover and cook on low for 6-8 hours, or high for 3-4 hours.
Discard the cinnamon stick, and stir in sour cream.
Serve over rice.

Makes 4 servings. Total time 10 minutes plus cooking time.

Verdict:
I love Indian food but I have a real problem cooking curry. For whatever reason when ever I cook something with curry it does not turn out. But that doesn't stop me from trying, and I am so glad I did. I thought this was really good. Blake liked it but pointed out that he didn't like the way it smelled. I understand his point, it really smells like cinnamon when you are cooking it but it doesn't have a overly cinnamon flavor. If you like Indian food give it a go.