Updated: Jan 21
Serves: 4-6 Prep Time: 15 minutes Cooking time: 6 hours and 20 minutes Method: hob and slow cooker Heat scale: 🌶️
Great for planning ahead. This mild Chicken Korma slow cooker recipe is more time-consuming than most Spice Pot recipes but worth the extra effort!
2 garlic cloves Thumb-sized piece of ginger, peeled 2 large onions, finely chopped 2 tbsp vegetable oil 6 skinless chicken breasts or thighs, cut into large chunks 2 tbsp tomato puree 4 tsp of Korma 2 tsp sugar 300ml chicken stock 150ml double cream 6 tbsp ground almonds Toasted flaked almonds, rice and naan bread (optional)
Put the garlic, ginger and onions in a blender with a little water and whizz to create a paste.
Heat the oil in a frying pan and sear the chicken.
Remove the chicken from the pan and set aside, then add the onion paste to the pan and fry for 10 minutes on a medium heat until lightly golden.
Stir in the tomato puree, Korma spices, 1 tsp of salt and the sugar, and fry for 1 minute.
Add the chicken back to the pan along with the chicken stock.
Stir and bring to a simmer and then spoon in to the slow cooker.
Cook on low for 5-6 hours until the chicken is tender and cooked through.
Stir through the cream and ground almonds.
Scatter with flaked almonds if using and then serve with rice and naans.
Recipe Courtesy of Spice Pots