Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, chicken korma - slow cooker. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Chicken korma - slow cooker is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Chicken korma - slow cooker is something which I’ve loved my whole life.
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. In this video, I go through the steps to making a delicious slow cooker chicken korma.
To begin with this recipe, we have to prepare a few components. You can cook chicken korma - slow cooker using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Chicken korma - slow cooker:
- Make ready 4 chicken breasts - cut into large pieces
- Prepare 1 onion - chopped
- Prepare 2 garlic cloves - chopped
- Take 4 cm fresh ginger - chopped
- Take 2 tbsp korma paste (or 1tsp cumin, coriander, turmeric)
- Get 200 ml chicken stock
- Prepare 200 ml coconut milk
- Take 2-3 bay leaves
- Make ready 1 tsp sugar
- Make ready 150 g yoghurt
- Get 2-3 tbsp ground almonds
- Take Fresh coriander
- Get Flaked almonds
Slightly sweet, absolutely delicious, and Paleo friendly. Skip the take-out for this simple recipe that is perfect for a busy weeknight or for meal prep. Slow Cooker Chicken Korma ticks all the boxes. It's full of fruity flavour with a creamy sauce, and just a pinch of heat to tantalise the taste buds!
Instructions to make Chicken korma - slow cooker:
- Gather paste ingredients
- Fry the onion for 1 minute. Add the garlic & ginger and fry for 2 minutes.
- Add the korma paste or spices (not bay leaf) and fry for 1 minute. Add the stock
- Transfer to the blender. Whizz until smooth. Add to the slow cooker with the coconut milk
- Fry the chicken to seal. Transfer to the slow cooker with the bay leaf and sugar. Cook for 5 hours on low.
- Stir in the ground almonds and yoghurt, warm through for 10 minutes then garnish with chopped fresh coriander & flaked almonds.
Chicken Korma is often seen as a 'starter curry' here in England because it's usually the one to try whilst you are getting used to a bit of spice! Making Chicken Korma in a slow cooker or Crock-Pot is just as easy as making it in the Instant Pot. However, as the name suggests, it's much slower. It does, however, make an amazingly creamy korma. If you want a make-ahead meal, I've included the instructions for making it in the slow cooker.
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