Slow Cooker Chicken Korma Recipe
- Prep time: 20 Minutes
- Cook time: 8 Hours
- Total time: 8 Hours & 20 Minutes
- Serves: 6
Ingredients
- 1 kg (2.2 lb) chicken breasts or thighs, cubed
- 2 Tbsp ground almonds
- 400 ml (13.5 fl oz) coconut cream
- ½ cup chicken stock
Spice Mix
- 1 onion, diced
- 1 Tbsp ginger, crushed
- 2 tsp garlic, crushed
- 1 Tbsp chili paste
- 1 tsp cayenne pepper
- 1 tsp garam masala
- 1 tsp turmeric, ground
- 2 tsp cumin, ground
- 2 tsp coriander seeds, ground
- 1 Tbsp tomato paste
Instructions
- In a fry-pan over high heat, add 1 Tbsp oil.
- Once the oil is hot, add the onion, garlic, ginger, chili, cayenne pepper, garam masala, cumin, turmeric, coriander seeds, and the tomato paste. Cook until fragrant. (2-3 Minutes)
- In a slow cooker, add the cubed chicken, the spice mix, ground almonds, coconut cream, and the chicken stock.
- Cook for 6-8 hours on low.
- Serve & Enjoy
Recipe Tips
- If you do not have the time to make the korma curry paste from scratch, then you can easily substitute this with a jar curry paste bought from the supermarket. There are plenty of brands around, but personally, I would recommend Patak's curry paste.
- Chickpeas are a fantastic addition to a good korma curry. If you love these, then I highly recommend adding them to the dish. Add these at the same time you add everything else into the slow cooker.
- If you’re finding the curry a little too thin at the end of cooking, then try adding a cornstarch and water mixture. Two tablespoons of cornstarch with a little bit of water should be more than enough to thicken the sauce.
- Almond meal is the same as ground almonds or almond flour. So don't stress if you don't have the exact same ingredients.