Slow Cooker Chicken Korma

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    8hrs 20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1119

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 updated Jul 5, 2019

Ingredients

  • Sunflower oil icon
    Sunflower oil
    30ml
  • Chicken thighs icon
    Chicken thighs
    760g
  • Onion icon
    Onion
    280g
  • Green chili icon
    Green chili
    40g
  • Ginger icon
    Ginger
    5g
  • Korma paste icon
    Korma paste
    79g
  • Coconut milk icon
    Coconut milk
    240ml
  • Chicken stock icon
    Chicken stock
    300ml
  • Ground almonds icon
    Ground almonds
    18g
  • Cilantro icon
    Cilantro
    as needed
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Plain yogurt icon
    Plain yogurt
    240g
  • Tomato icon
    Tomato
    280g
  • Cilantro icon
    Cilantro
    as needed

Tools

  • kCook icon Stove
  • kCook icon Slow cooker
  • kCook icon Slow cooker bowl
  • kCook icon Medium cast iron skillet
  • kCook icon Medium bowl

Step preview

  1. Prep and set aside chicken thighs: skinned, boned & cubed
  2. Prep and set aside onion: finely chopped
  3. Prep and set aside green chili: seeded & finely chopped
  4. Prep and set aside ginger: peeled & finely chopped
  5. Prep and set aside tomato: diced
  6. Get a clean medium cast iron skillet
  7. Add sunflower oil
  8. Heat - medium heat
  9. Add prepared chicken thighs bit by bit
  10. Fry until light golden while stirring occasionally
  11. Transfer chicken to slow cooker bowl
  12. Get medium cast iron skillet
  13. Add prepared onion
  14. Add prepared green chili
  15. Add prepared ginger
  16. Add korma paste
  17. Fry while stirring occasionally - approx 3 min, medium heat
  18. Add coconut milk
  19. Add chicken stock
  20. Add ground almonds
  21. Add cilantro
  22. Add salt & pepper
  23. Heat until boiling
  24. Transfer in slow cooker
  25. Cook until tender - 6 hr, low heat
  26. Stir in plain yogurt
  27. Sprinkle with prepared tomato
  28. Garnish with coarsely chopped cilantro
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