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Slow cooker chicken korma on a round blue plate.
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5 from 5 votes

Slow Cooker Chicken Korma

There is just a touch of spice in this Slow Cooker Chicken Korma, so it's good for people that don't like spicy food.
Prep Time10 minutes
Cook Time3 hours 5 minutes
Total Time3 hours 15 minutes
Diet: Gluten Free
Allergen: Nuts
Servings: 4 servings
Calories: 434kcal
Author: Dannii Martin

Equipment

  • Slow cooker or Crock Pot

Ingredients

  • 2 tablespoon of Olive oil
  • 650 g of Chicken thighs
  • 3 Garlic clove crushed
  • 30 g of Fresh ginger peeled and grated
  • 4 Shallots diced
  • 1 teaspoon of Cumin
  • 1 teaspoon of Paprika
  • 1 teaspoon of Ground turmeric
  • 1 teaspoon of Ground coriander
  • 1 teaspoon of Garam masala
  • 1 tablespoon of Tomato puree
  • 0.5 teaspoon of Chilli powder
  • 400 ml of Coconut milk
  • 100 ml of Chicken stock
  • 3 tablespoon of Ground almonds
  • 2 tablespoon of Desiccated coconut
  • 1 tablespoon of Mango chutney
UK Metric Measures - US Customary Measures

Instructions

  • Heat 2 tbsp of Olive oil in a pan and add 650 g of Chicken thighs. Brown for one minute each side then put in the slow cooker.
  • To the frying pan, add 4 Shallots, 3 Garlic clove and 30 g of Fresh ginger and cook on a low heat for 2 minutes.
  • Add 1 tsp of Cumin, 1 tsp of Paprika, 1 tsp of Ground turmeric, 1 tsp of Ground coriander 1 tsp of Garam masala0.5 tsp of Chilli powder and 1 tbsp of Tomato puree to the pan. Remove from the heat and mix well.
  • Add the shallot mix to the slow cooker. Add 400 ml of Coconut milk and 100 ml of Chicken stock.
  • Add 3 tbsp of Ground almonds, 2 tbsp of Desiccated coconut and 1 tbsp of Mango chutney. Mix well and cook on high for 3 hours.

Notes

  • Make sure the spices you are using haven't been sat in your cupboard for years. If you are using really old spices, they won't have much flavour and you will really notice a lack of flavour in the dish. Opened spices should be used within 6 months ideally.
  • You can use light coconut milk instead of full fat in this curry, but you won't get the same creamy flavour.
  • You can give this an extra protein boost by adding some quick cook lentils at the same time as the coconut milk.
  • Add some fresh coriander (cilantro) before serving to lighten it up a little.

Nutrition

Serving: 1portion | Calories: 434kcal | Carbohydrates: 17g | Protein: 34g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 155mg | Sodium: 264mg | Potassium: 627mg | Fiber: 3g | Sugar: 6g | Vitamin A: 394IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 6mg

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