Slow Cooker Chicken Korma {Easy Recipe}
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 650 g Chicken breast (Cut into bite-sized chunks)
- 25 g Plain flour (all-purpose flour)
- 4 tsp Mild curry powder
- Pinch of dried chilli flakes
- 1/2 tsp Sea salt
- 2 tbsp Tomato purΓ©e (tomato paste in USA/CAN)
- 30 g Ground almonds
- 400 ml Coconut milk
- 2 tbsp Mango chutney
- 1 tsp Garam masala
- Flaked almonds (Optional)
Method
- Put the chicken, plain flour, curry powder, chilli flakes and sea salt into the slow cooker and mix well until coated.
- Add the tomato puree, ground almonds and coconut milk. Stir well (make sure there are no pockets of flour left) put the lid on and cook on HIGH for 3 hours or LOW for 5-6 hours.
- When the chicken is tender and the sauce is thickened, stir in the mango chutney, garam masala and serve. Sprinkle over the almonds if using.