Slow-cooker chicken korma

Make a gentle and smooth korma in the moderate cooker. Sure to turn into a family top choice, slow cooking guarantees delicate chicken and a rich, fragrant curry sauce


2 garlic cloves

thumb-sized piece ginger, stripped

2 huge onions, finely cleaved

2 tbsp vegetable oil

6 skinless chicken bosoms, cut into huge lumps

2 tbsp tomato purée

1 tsp ground cumin

1 tsp paprika

1 tsp turmeric

1 tsp ground coriander

¼-½ tsp stew powder

2 tsp sugar

300ml chicken stock

150ml twofold cream

6 tbsp ground almonds

toasted chipped almonds , coriander, basmati rice and naan breads, to serve (discretionary)


Stage 1

Warmth the moderate cooker to low. Put the garlic, ginger and onions in a little blender with a sprinkle of water and whizz to a glue. Warmth the oil in a griddle over a medium-high warmth and singe the chicken all finished. Eliminate from the dish and put in a safe spot, at that point include the onion glue. Fry over a medium warmth for 10 mins until delicately brilliant.

Stage 2

Mix in the tomato purée, flavors, 1 tsp salt and the sugar, fry for 1 min until fragrant, at that point set the chicken back into the container (with any resting juices) and include the stock. Mix and bring to a stew, at that point spoon into the moderate cooker. Cook on low for 5-6 hrs until the chicken is delicate and cooked through.

Stage 3

Mix through the cream and the ground almonds and air pocket for 10 mins to diminish, if necessary. Dissipate with chipped almonds and coriander, in the event that utilizing, at that point present with rice and naans, on the off chance that you like.

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