It’s hard to go wrong with an Indian-inspired recipe, but this family favourite chicken korma is easily one of the best. With its mild yet powerful spice mix, this dish is an all-time classic for all the right reasons.
But now, with the help of the trusty slow cooker, you can make this dish any night of the week as it takes just 15 quick minutes of preparation before throwing everything in the slow cooker and leaving it to work its magic!
- 2 garlic cloves
- thumb-sized piece ginger, peeled
- 2 large onions, finely chopped
- 2 tbsp vegetable oil
- 6 skinless chicken breasts, cut into large chunks
- 2 tbsp tomato purée
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp ground coriander
- 1⁄4-1⁄2 tsp chilli powder
- 2 tsp sugar
- 300ml chicken stock
- 150ml double cream
- 6 tbsp ground almonds
- Heat slow cooker to low. Put garlic, ginger and onions in small blender with splash of water and whizz to paste. Heat oil in frying pan over medium-high heat and sear chicken all over. Remove from pan and set aside, then add onion paste. Fry over medium heat for 10 mins until lightly golden.
- Stir in tomato purée, spices, 1 tsp salt and sugar, fry for 1 min until aromatic, then put chicken back into pan (with any resting juices) and add stock. Stir and bring to simmer, then spoon into slow cooker. Cook on low for 5-6 hrs until the chicken is tender and cooked through.
- Stir through cream and ground almonds and bubble for 10 mins to reduce, if needed. Serve.