Chicken Korma

Chicken Korma

Written by on in Main Course - Slow Cooker
Chicken Korma
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Chicken Korma

Recipe by GeeDeeCourse: MainCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

7

hours 
Calories

830

kcal
Total time

7

hours 

20

minutes

A perfect slow cooker Chicken Korma that is both creamy and delicious. Easy to prepare and even easier to cook. Let your slow cooker do all the work for you while you go about your daily tasks.

Ingredients

  • 2 tbsp Olive Oil sunflower oil is fine

  • 8 Chicken Thighs skinned,boned cut into bite size pieces

  • 2 large Onions finely chopped

  • 2 Chillies your choice, seeded or not, finely chopped

  • 1 inch Root Ginger peeled and finely chopped

  • 5 tbsp Korma Paste

  • 250 ml Coconut Milk could be Coconut cream if you prefer

  • 300 ml Chicken Stock

  • 2 tbsp Ground Almonds

  • Fresh Coriander

  • 200 g Natural Yoghurt

  • Salt + Pepper

  • Boiled Rice to serve

Directions

  • Warm your slow cooker as per the manufacturer’s instruction
  • Heat the oil in a large frying pan and add the chicken thighs, brown them off all over
  • Remove the thighs from the frying pan and place in the slow cooker
  • Leaving any sediment in the frying pan add the onion, chillies, ginger and curry paste, stir and cook-out for 2/3 minutes
  • Roughly chop half the fresh coriander and with the coconut milk, stock and almonds add these to the frying pan, season with salt and pepper to taste
  • Bring the sauce to the boil and then pour over the chicken in the slow cooker
  • Set the cooker on low and cook the Korma for 6 1/2 to 7 hours
  • Roughly chop the remaining Corriander and sprinkle over the top, add a spoonful of yoghurt as you serve with boiled rice
  • Enjoy