Make a mild and creamy korma in the slow cooker. Sure to become a family favourite, slow cooking ensures tender chicken and a rich, fragrant curry sauce
Ingreadient
- 2 garlic cloves
- thumb-sized piece ginger, peeled
- 2 large onions, finely chopped
- 2 tbsp vegetable oil
- 6 skinless chicken breasts, cut into large chunks
- 2 tbsp tomato purée
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp ground coriander
- ¼-½ tsp chilli powder
- 2 tsp sugar
- 300ml chicken stock
- 150ml double cream
- 6 tbsp ground almonds
- toasted flaked almonds, coriander, basmati rice and naan breads, to serve (optional)
Direction
- Heat the slow cooker to low. Put the garlic, ginger and onions in a small blender with a splash of water and whizz to a paste. Heat the oil in a frying pan over a medium-high heat and sear the chicken all over. Remove from the pan and set aside, then add the onion paste. Fry over a medium heat for 10 mins until lightly golden.
- Stir in the tomato purée, spices, 1 tsp salt and the sugar, fry for 1 min until aromatic, then put the chicken back into the pan (with any resting juices) and add the stock. Stir and bring to a simmer, then spoon into the slow cooker. Cook on low for 5-6 hrs until the chicken is tender and cooked through.
- Stir through the cream and the ground almonds and bubble for 10 mins to reduce, if needed. Scatter with flaked almonds and coriander, if using, then serve with rice and naans, if you like.
