Slow Cooker Chicken Korma
Servings: 4 people
Ingredients
- 1 tbsp vegetable oil
- 750 g chicken breast or thighs cut into bite-sized pieces
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 2 onions finely diced
- 6 tbsp ground almonds
- 1 tbsp coconut flour
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp paprika
- 2 tsp sugar
- 2 tsp salt
- 1 tsp turmeric
- 1 tsp ground cinnamon
- 1 tsp chilli powder 1 tsp mild, 2 tsp medium, 1 tbsp hot
- 4 green cardamom pods
- 140 g creamed coconut block broken into small pieces
- 2 tbsp tomato puree
- 2 tsp rose water
- 1 cup chicken stock
- 1 cup plain yoghurt
- garam masala optional, for serving
Instructions
- Add the oil to a frying pan and fry the chicken for at least 5 minutes on a medium-high heat, until the chicken is browned
- Add the onions, minced garlic, and minced ginger to the frying pan and continue to fry for a further 10 minutes until the onions have softened
- Transfer the contents of the frying pan to the slow cooker
- Add the remaining ingredients, except for the yoghurt, to the slow cooker
- Stir gently to combine. If the curry is looking dry, add a little more stock so that the liquid is just under the level of the top of the curry. If you don't have any more stock, warm water instead is okay.
- Cook on high for 3.5 hours, or on low for 7 hours
- Stir in the yoghurt, and continue to cook on high for 30 minutes. The curry should now be a nice orangey colour.
- Remove the cardamom pods. Sprinkle with garam masala on top for serving (optional).