Slow Cooker Chicken Korma: Easy Family Comfort Dish
Slow Cooker Chicken Korma is a flavorful and comforting family dish that's easy to prepare.
Equipment
- slow cooker
Ingredients
For the Slow Cook
- 650 g Chicken breast Cut into bite-sized chunks
- 25 g Plain flour
- 4 teaspoon Mild curry powder
- Dried chilli flakes Pinch
- 0.5 teaspoon Sea salt
- 2 tablespoon Tomato purée
- 30 g Ground almonds
- 400 ml Coconut milk
To finish
- 2 tablespoon Mango chutney
- 1 teaspoon Garam masala
- Flaked almonds Optional
Instructions
Cooking Steps
- 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.
Notes
Dried chilli flakes: The heat in these varies a lot so be cautious and add more if needed! Coconut milk: I use reduced fat but it’s up to you. Flaked almonds: These are optional but are a lovely addition. Chicken: You could use chicken boneless skinless thighs instead here, but they will need additional cooking time. Freezing: Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating. Serving suggestions: Rice, naans, raita, poppadoms. To make gluten free: Just swap the plain flour for gluten free plain flour.
Nutrition
Serving: 1servingsCalories: 360kcalCarbohydrates: 18gProtein: 37gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 104mgSodium: 557mgPotassium: 682mgFiber: 2gSugar: 6gVitamin A: 109IUVitamin C: 4mgCalcium: 38mgIron: 2mg
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