Chicken korma - slow cooker

Name: Chicken korma - slow cooker
Total time: 18000 s
Yield: 4 people
Cuisine: British
Ingredients: 4 chicken breasts - cut into large pieces; 1 onion - chopped; 2 garlic cloves - chopped; 4 cm fresh ginger - chopped; 2 tbsp korma paste (or 1tsp cumin, coriander, turmeric); 200 ml chicken stock; 200 ml coconut milk; 2-3 bay leaves; 1 tsp sugar; 150 g yoghurt; 2-3 tbsp ground almonds; Fresh coriander; Flaked almonds

Sarah Jacobs @cook_12419326

Altrincham

A beautiful mild curry, made healthy by substituting cream with low fat yoghurt

Sarah Jacobs @cook_12419326

Altrincham

A beautiful mild curry, made healthy by substituting cream with low fat yoghurt

Saved

Ingredients

5 hours

4 people

4chicken breasts - cut into large pieces
1onion - chopped
2garlic cloves - chopped
4 cmfresh ginger - chopped
2 tbspkorma paste (or 1tsp cumin, coriander, turmeric)
200 mlchicken stock
200 mlcoconut milk
2-3bay leaves
1 tspsugar
150 gyoghurt
2-3 tbspground almonds
Fresh coriander
Flaked almonds

Saved

Steps

5 hours

1

Gather paste ingredients
2

Fry the onion for 1 minute. Add the garlic & ginger and fry for 2 minutes.
3

Add the korma paste or spices (not bay leaf) and fry for 1 minute. Add the stock
4

Transfer to the blender. Whizz until smooth. Add to the slow cooker with the coconut milk
5

Fry the chicken to seal. Transfer to the slow cooker with the bay leaf and sugar. Cook for 5 hours on low.
6

Stir in the ground almonds and yoghurt, warm through for 10 minutes then garnish with chopped fresh coriander & flaked almonds.