Slow Cooker Chicken Korma

Name: Slow Cooker Chicken Korma
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 4 servings
Ingredients: 30 ml olive oil; 650 g chicken thighs; 3 ea garlic cloves; 30 g fresh ginger; 4 ea shallots; 5 ml ground cumin; 5 ml paprika; 5 ml ground turmeric; 5 ml ground coriander; 5 ml garam masala; 15 ml tomato purée; 2.5 ml chilli powder; 400 ml coconut milk; 100 ml chicken stock; 20 g ground almonds; 10 g desiccated coconut; 20 g mango chutney

Recipe from Hungry Healthy Happy by Dannii · original post · full recipe on hungryhealthyhappy.com

A mild, creamy, family-friendly chicken korma cooked in the slow cooker with coconut milk and ground almonds.

Serves 4 Prep 15 min Ready in 3 hr 15 minKid-friendly

Dairy freeChickenSlow cookIndian

Ingredients

olive oil30 ml
chicken thighs650 g
garlic cloves — crushed3 ea
fresh ginger — peeled and grated30 g
shallots — diced4 ea
ground cumin5 ml
paprika5 ml
ground turmeric5 ml
ground coriander5 ml
garam masala5 ml
tomato purée15 ml
chilli powder2.5 ml
coconut milk

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegetarian
Slow Cooker Chickpea Korma
- 440 g Chickpeas instead of chicken thighs
- 100 ml Vegetable stock instead of chicken stock
Skip browning; add the drained chickpeas straight to the slow cooker with the sauce and cook on high for 2 to 3 hours.
Vegan
Slow Cooker Chickpea Korma
- 440 g Chickpeas instead of chicken thighs
- 100 ml Vegetable stock instead of chicken stock
Skip browning; add the drained chickpeas straight to the slow cooker with the sauce and cook on high for 2 to 3 hours.

Swaps are suggestions — check labels if you are cooking for an allergy.

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What it costs, and where to buy it

We couldn’t price enough of this recipe to say what it costs yet.

Not priced

olive oil · 30 ml
chicken thighs · 650 g
garlic cloves · 3 items
fresh ginger · 30 g
shallots · 4 items
ground cumin · 5 ml
paprika · 5 ml
ground turmeric · 5 ml
ground coriander · 5 ml
garam masala · 5 ml
tomato purée · 15 ml
chilli powder · 2.5 ml
coconut milk · 400 ml
chicken stock · 100 ml
ground almonds · 20 g
desiccated coconut · 10 g
mango chutney · 20 g

Method

Heat the oil in a pan and brown the chicken thighs for 1 minute on each side, then move them to the slow cooker.
Add the shallots, garlic and ginger to the pan and cook on a low heat for 2 minutes.
Add all the spices and the tomato purée, take the pan off the heat and mix well.
Add the spice mixture to the slow cooker with the coconut milk and chicken stock.
Add the ground almonds, desiccated coconut and mango chutney, mix well and cook on high for 3 hours.
Serve with rice, topped with flaked almonds, sultanas and fresh coriander if you like.