Slow Cooker Chicken Korma
This slow cooker chicken korma is easy to make and can be adapted according to your tastes. The chicken is nice and tender, and the sauce has a perfect consistency.
Servings: 4 Servings
Calories: 575kcal
Equipment
Ingredients
- 8 to 10 small boneless chicken thighs you can also use 4 chicken breasts
- 1 onion chopped
- 2 cloves garlic crushed
- 200 ml chicken stock made from 1 chicken stock pot
- Korma curry paste – you can make your own see notes or buy a shop-made one.
- 50 g ground almonds
- 2 tsp ground coriander
- 2 tsp ground ginger
- 4 tbsp double cream
- Fresh coriander – optional garnish
- 2 tbsp almond flakes – optional garnish
Instructions
- Add the chicken, chopped onions and crushed garlic to the slow cooker bowl.
- Make up the chicken stock with 200ml of hot water and a chicken stock pot.
- Stir in the korma paste, I used 150g, but you can use more or less depending on your tastes.
- Stir in the ground almonds and spices (ground coriander and ginger).
- Pour the korma sauce over the chicken, onions and garlic in the slow cooker and stir everything around.
- Place the lid on the slow cooker and set off on high for 3 to 4 hours or low for 6 to 8 hours.
Notes
If you want to make your own korma paste try this Jamie Oliver version.
Nutrition
Serving: 1 | Calories: 575kcal | Carbohydrates: 15g | Protein: 52g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 23g | Cholesterol: 243mg | Sodium: 666mg | Fiber: 3g | Sugar: 5g
