Slow-Cooker Chicken Korma
Daily Inspiration S
- 2 Tbsp
- oil (or ghee)
- chicken thighs (boneless, skinless - cut into cubes, about 2 pounds in total)
- onions, finely chopped (plus extra to garnish)
- green chilies (seeded and finely chopped). omit if using a "hot" korma curry or if you like it less spicy.
- inch fresh ginger root (peeled and finely chopped)
- 5 Tbsp
- korma curry paste
- 1 c
- coconut cream (or coconut milk)
- 1 1/4 c
- chicken stock
- 2 Tbsp
- ground almonds
- 1 small
- bunch fresh cilantro
- 3/4 c
- plain yogurt
- tomatoes, diced
- salt and pepper
How to Make Slow-Cooker Chicken Korma
- 1Preheat 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. Fry, stirring until golden. Remove the chicken from the pan with a slotted spoon and place it in the slow cooker.
- 2Add the onions, chilies, ginger and curry paste to the skillet and fry, stirring for 2-3 minutes. Pour in the coconut cream or coconut 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 contstantly, then spoon over the chicken.
- 3Cover with a lid and cook on low 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. If desired, serve over rice. Serve with warm chapattis.