Recipes > Chicken > Slow Cooker Chicken Korma

Ingredients

2 garlic cloves
thumb-sized piece ginger, peeled
2 large onions, finely chopped
2 tbsp vegetable oil
6 skinless chicken breasts, cut into large chunks
2 tbsp tomato purée
1 tsp ground cumin
1 tsp paprika
1 tsp turmeric
1 tsp ground coriander
½ tsp chilli powder
2 tsp sugar
1 tsp salt
300ml chicken stock
150ml double cream
6 tbsp ground almonds

Instructions

Heat the slow cooker to low. Put the garlic, ginger and onions in a small blender with a splash of water and whizz to a paste. Heat the oil in a frying pan over a medium-high heat and sear the chicken all over. Remove from the pan and set aside, then add the onion paste. Fry over a medium heat for 10 mins until lightly golden.

Stir in the tomato purée, spices, salt and the sugar, fry for 1 min until aromatic, Transfer the chicken back into the pan and add the stock. Stir and bring to a simmer, then spoon into the slow cooker. Cook on low for 5-6 hrs until the chicken is tender and cooked through.

Stir through the cream and the ground almonds and bubble for 10 mins to reduce, if needed.

To Serve

Goes well with Basmati rice, Naan bread or Popadoms

Nutritional Information

Per serving: (Serves 6) kcal 511 | fat 33g | saturates 11g | carbs 10g | sugars 8g | fibre 3g | protein 43g | salt 1.4g