Slow Cooker Chicken Korma

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    8hrs 20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    407

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 Oct 8, 2019

Ingredients

  • Chicken thighs icon
    Chicken thighs
    8
  • Onion icon
    Onion
    2 (280g)
  • Green chili icon
    Green chili
    2 (40g)
  • Ginger icon
    Ginger
    1 tbsp (5g)
  • Tomato icon
    Tomato
    2 (280g)
  • Sunflower oil icon
    Sunflower oil
    2 tbsp (30ml)
  • Korma paste icon
    Korma paste
    about ΒΌ cup (79g)
  • Coconut milk icon
    Coconut milk
    1 cup (240ml)
  • Chicken stock icon
    Chicken stock
    1.25 cups (300ml)
  • Ground almonds icon
    Ground almonds
    2 tbsp (18g)
  • Cilantro icon
    Cilantro
    as needed
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Plain yogurt icon
    Plain yogurt
    1 cup (240g)
  • 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. 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 the chicken
  13. Sprinkle with tomato
  14. Garnish with cilantro
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