Slow Cooker Chicken Korma
This aromatic chicken korma is prepared using a slow cooker for deep, developed flavours. Boneless chicken thighs are first browned, then combined with a sauce of onions, ginger, green chilli and korma paste, enriched with coconut cream, stock and ground almonds. After slow cooking for 6-8 hours, the curry is finished with fresh yogurt, diced tomatoes and coriander for a complete meal, perfect served with warm chapattis.
Ingredients
- 2 tablespoons oil
- 8 chicken thighs (boneless, skinless, cut into cubes, about 2 pounds in total)
- 2 onions, finely chopped (plus extra to garnish)
- 1 -2 green chili (seeded and finely chopped)
- 1 inch fresh gingerroot (peeled and finely chopped)
- 5 tablespoons korma curry paste
- 1 cup coconut cream (or coconut milk)
- 1 1/4 cups chicken stock
- 2 tablespoons ground almonds
- 1 small bunch fresh cilantro
- 3/4 cup plain yogurt
- 2 tomatoes, diced
- salt and pepper
Method
- If required, preheat your slow cooker. Warm the oil in a skillet, then add the chicken pieces gradually until they are all in the pan. Fry while stirring until the chicken turns golden. Transfer the chicken from the pan to the slow cooker pot using a slotted spoon.
- Place the onions, chillies, ginger and curry paste into the same pan. Fry this mixture for 2-3 minutes, stirring frequently. Pour in the coconut cream or milk, the chicken stock and the ground almonds. Tear half of the fresh coriander and add it to the sauce along with some salt and pepper. Bring the sauce to a boil while stirring, then spoon it over the chicken in the slow cooker.
- Put the lid on the slow cooker and cook on the low setting for 6-8 hours. Give the korma a good stir, then ladle it into serving bowls. Top each portion with spoonfuls of plain yogurt, the diced tomatoes, extra raw onion and the remaining coriander torn into small pieces.
Nutrition (per serving)
Sodium308100 mg
Recipe details
CategoryChicken
AuthorDailyInspiration
