Slow Cooker Chicken Korma Recipe

Name: Slow Cooker Chicken Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 8 chicken thighs (boneless, skinless, cut into cubes, about 2 pounds in total); 2 onions, finely chopped (plus extra to garnish); 1 -2 green chili (seeded and finely chopped); 1 inch fresh gingerroot (peeled and finely chopped); 5 tablespoons korma curry paste; 1 cup coconut cream (or coconut milk); 1 1/4 cups chicken stock; 2 tablespoons ground almonds; 1 small bunch fresh cilantro; 3/4 cup plain yogurt; 2 tomatoes, diced; salt and pepper

Servings: persons

2 tablespoons oil
8 chicken thighs (boneless, skinless, cut into cubes, about 2 pounds in total)
2 onions, finely chopped (plus extra to garnish)
1 -2 green chili (seeded and finely chopped)
1 inch fresh gingerroot (peeled and finely chopped)
5 tablespoons korma curry paste
1 cup coconut cream (or coconut milk)
1 1/4 cups chicken stock
2 tablespoons ground almonds
1 small bunch fresh cilantro
3/4 cup plain yogurt
2 tomatoes, diced
salt and pepper

1
Preheat the slow cooker if necessary. Heat the oil in a skillet, add the chicken a few pieces at a time until they are all in the pan, then fry, stirring, until golden. Remove the chicken from the pan with a slotted spoon and put it in the slow cooker pot.
2
Add the onions, chilies, ginger and curry paste to the pan and fry, stirring, for 2-3 minutes. Pour in the coconut cream or milk, stock, and ground almonds. Tear half the cilantro into pieces and add to the sauce with a little salt and pepper. Bring to a boil, stirring, then spoon over the chicken.
3
Cover with a lid and cook on low for 6-8 hours. Stir the korma, then ladle it into bowls, top with spoonfuls of yogurt, the tomatoes and extra raw onion and the remaining cilantro torn into small pieces. Serve with warm chapattis.

872

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons oil, 8 chicken thighs (boneless, skinless, cut into cubes, about 2 pounds in total), 2 onions, finely chopped (plus extra to garnish), 1 -2 green chili (seeded and finely chopped), and more.

Yes, Slow Cooker Chicken Korma falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Chicken Korma

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