Slow Cooker Chicken Korma

4 standard portions

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Ingredients

• 2 tablespoons Olive oil
• 650 g Chicken thighs
• 3 Garlic clove (crushed)
• 30 g Fresh ginger (peeled and grated)
• 4 Shallots (diced)
• 1 tsp Cumin
• 1 tsp Paprika
• 1 tsp Ground turmeric
• 1 tsp Ground coriander
• 1 tsp Garam masala
• 1 tbsp Tomato puree
• 0.5 tsp Chilli powder
• 400 ml Coconut milk
• 100 ml Chicken stock
• 3 tablespoons Ground almonds
• 2 tablespoons Desiccated coconut
• 1 tbsp Mango chutney

Method

1. Heat 2 tbsp Olive oil in a pan and add 650 g Chicken thighs. Brown for one minute each side then put in the slow cooker.
2. To the frying pan, add 4 Shallots, 3 Garlic clove and 30 g Fresh ginger and cook on a low heat for 2 minutes.
3. Add 1 tsp Cumin, 1 tsp Paprika, 1 tsp Ground turmeric, 1 tsp Ground coriander, 1 tsp Garam masala, 0.5 tsp Chilli powder and 1 tbsp Tomato puree to the pan. Remove from the heat and mix well.
4. Add the shallot mix to the slow cooker. Add 400 ml Coconut milk and 100 ml Chicken stock.
5. Add 3 tbsp Ground almonds, 2 tbsp Desiccated coconut and 1 tbsp Mango chutney. Mix well and cook on high for 3 hours.