Slow Cooker Chicken Korma

by

Octopus Publishing

POSTED Mon, December 23, 2019

Serves

4

Total Time

500 MINS

Calories

1249

Chicken Korma is a well-loved classic, and this slow-cooked version will bubble away all day while you work. It's delicious served with fresh chapatis, or rice for a more filling meal.

recipe-image

    INGREDIENTS


  • Chicken thighs icon
    Chicken thighs

    8 (about 1.544 kg)skinned, boned, cubed

  • Onion icon
    Onion

    2 (about 280 g)finely chopped

  • Green chili icon
    Green chili

    2 (about 40 g)seeded, finely chopped

  • Ginger icon
    Ginger

    1 tablespoon (about 5.55 g)peeled, finely chopped

  • Tomato icon
    Tomato

    2 (about 280 g)diced

  • Sunflower oil icon
    Sunflower oil

    2 tablespoons (about 28.5 g)

  • Korma paste icon
    Korma paste

    ¼ cup (about 79.2 g)

  • Coconut milk icon
    Coconut milk

    1 cup (about 240 g)

  • Chicken stock icon
    Chicken stock

    1 ¼ cups (about 300 g)

  • Ground almonds icon
    Ground almonds

    2 tablespoons (about 18.6 g)

  • Cilantro icon
    Cilantro

    as needed

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Plain yogurt icon
    Plain yogurt

    1 cup (about 240 g)

  • Cilantro icon
    Cilantro

    as neededcoarsely chopped

    METHOD


  • 1. Add sunflower oil to a clean medium cast iron skillet
  • 2. Heat - medium heat
  • 3. Add chicken thighs to the medium cast iron skillet bit by bit
  • 4. Fry until light golden while stirring occasionally
  • 5. Transfer chicken to slow cooker bowl
  • 6. Add onion, green chili, ginger and korma paste to the medium cast iron skillet
  • 7. Fry while stirring occasionally - approx 3 min, medium heat
  • 8. Add coconut milk, chicken stock, ground almonds, cilantro and salt & pepper to the chicken
  • 9. Heat until boiling
  • 10. Transfer in slow cooker
  • 11. Cook until tender - 6 hr, low heat
  • 12. Stir in plain yogurt to the chicken
  • 13. Sprinkle with tomato
  • 14. Garnish with cilantro

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