Slow-cooker chicken korma
- Anna Glover
Save recipe
Serves 4-6
Easy
Prep: 15 mins
Cook: 6 hrs and 20 mins
A star rating of 4.2 out of 5.297 ratingsRate
loading...
Make a mild and creamy korma in the slow cooker. Sure to become a family favourite, slow cooking ensures tender chicken and a rich, fragrant curry sauce
Freezable
Egg-free
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Slow cooker pork belly
A star rating of 4.4 out of 5.39 ratings
Slow cooker aubergines
A star rating of 4.2 out of 5.41 ratings
Slow-cooker beef pot roast
A star rating of 4.3 out of 5.165 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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
-
¼-½ tsp chilli powder
-
2 tsp sugar
-
300ml chicken stock
-
150ml double cream
-
6 tbsp ground almonds
-
toasted flaked almonds
coriander, basmati rice and naan breads, to serve (optional)
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving (6)
-
kcal499
-
fat33g
-
saturates11g
-
carbs7g
-
sugars6g
low
-
fibre2g
-
protein43g
-
salt1.4g
Ad
Method
-
step 1
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.
-
step 2
Stir in the tomato purée, spices, 1 tsp salt and the sugar, fry for 1 min until aromatic, then put the chicken back into the pan (with any resting juices) 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.
-
step 3
Stir through the cream and the ground almonds and bubble for 10 mins to reduce, if needed. Scatter with flaked almonds and coriander, if using, then serve with rice and naans, if you like.
Recipe from Good Food magazine, June 2019
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.2 out of 5.297 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...