CP Chicken Korma

1 pound boneless skinless chicken thighs -- or breasts
1 large potato -- peeled and cut in 1/2" chunks
1 large onion -- coarsely chopped
14 1/2 ounces canned stewed tomatoes and juice -- (1 can)
1 garlic clove -- minced
1 teaspoon curry powder
1/2 teaspoon dried ginger
1/4 teaspoon ground cloves
1 teaspoon kosher salt
1 cinnamon stick
1/3 cup sour cream -- or plain yogurt (to add later)
To serve: -- cooked white or brown basmati rice for serving

Use a 4-quart slow cooker.

Put the chicken in the bottom of your slow cooker. Add the potato and onion. Pour in the stewed tomatoes, and add the garlic and spices.

Cover and cook on low for 6 to 8 hours, or on high for 4 hours.

Discard the cinnamon stick, and stir in the sour cream or yogurt. Serve over white or brown basmati rice.

Serves 4