Thursday, 16 March 2017

Recipe- Creamy Slow-Cooker Chicken Korma

 

This Slow-Cooked Chicken Korma is a perfect dish when you want a mild, fragrant curry that even the younger members of your family can enjoy, even my 7 month old couldn't get enough of his meal. 

Enriched with coconut milk & aromatic spices, this super creamy curry is a delicious comfort food that hits the spot.

This is a really quick & easy recipe to follow & the Slow-Cooker literally does all the work, leaving you with  time to do other things with your afternoon, instead of slaving over a hot stove. 

This meal takes 10 minutes prep time & either 3hrs cooking time on a high heat or 6hrs cooking time on a low heat. 

Ingredients- Serves 4
  • 4x Chicken Fillets, cut into bite size chunks
  • 1x Onion, diced
  • 2x Garlic Cloves, minced
  • 3x Tsp Ground Cumin
  • 2x Tsp Ground Coriander 
  • 1x Cinnamon Stick
  • 1/2x Tsp Chilli Powder
  • 50g Ground Almonds
  • 250ml Coconut Milk
  • 120ml Boiling Chicken Stock 
  • 1/2x Tbsp Tomato Purée 
  • 75ml Single Cream
  • 2x Tbsp Fresh Lemon Juice
  • 1x Tbsp Garam Masala
  • Rice to serve
Method
  1. If necessary grease the slow cooker pot with butter. Switch your cooker to high. 
  2. In a bowl mix together the cumin, coriander, ground almonds, chilli powder, coconut milk, chicken stock & tomato purée, stir well. 
  3. In the pot place the onion, garlic & chicken.
  4. Pour your mixture over the chicken & add the cinnamon stick. 
  5. Cover with the lid & cook on high for 3 hours or on low for 6 hours. When the chicken is cooked & tender stir in the cream, garam masala & lemon juice & then cook on high for 30 minutes. 
  6. Check the chicken is cooked through, add salt & pepper to taste if you want to, remove the cinnamon stick.
  7. Serve immediately with rice, poppadums or naan bread. 



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