Give this slow cooker chicken korma a go for your next curry night. With only 15 minutes prep time needed, it’s a set-and-forget dish that delivers big on flavour.
Serves66
Cook time4 hr 5 mins4 hour 5 minutes
Prep time15 mins15 minutes
Ingredients
1 tbs peanut oil
1.8kg Coles RSPCA Approved Australian Whole Chicken, cut into portions
400g can diced tomatoes
400ml coconut milk
1/2 cup (140g) Greek-style yoghurt
1 tbs finely grated ginger
2 tbs almond meal
Steamed basmati rice, to serve
1/4 cup (20g) flaked almonds, toasted
Coriander sprigs, to serve
Roti, to serve
Curry paste
2 brown onions, coarsely chopped
4 garlic cloves, chopped
2 tsp ground turmeric
2 tsp garam masala
1 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp ground paprika
1/4 tsp ground cardamom
Pinch of ground nutmeg
Pinch of dried chilli flakes (optional)
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the curry paste, place the onion, garlic, turmeric, garam masala, coriander, cinnamon, cumin, paprika, cardamom, nutmeg and chilli flakes, if using, in a food processor. Add ¼ cup (60ml) water and process until a smooth paste forms.
Step 2
Heat the oil in a medium frying pan over high heat. Add the curry paste and cook, stirring, for 1-2 mins or until aromatic. Transfer to a slow cooker.
Step 3
Add the chicken, tomato, coconut milk, yoghurt, ginger and almond meal to the slow cooker. Cover and cook for 3-4 hours on high (or 5-6 hours on low) or until the chicken is falling off the bone. Season.
Step 4
Divide the rice and chicken mixture among serving bowls. Sprinkle with the flaked almonds and coriander sprigs. Serve with the roti.
1.8kg Coles RSPCA Approved Australian Whole Chicken, cut into portions
400g can diced tomatoes
400ml coconut milk
1/2 cup (140g) Greek-style yoghurt
1 tbs finely grated ginger
2 tbs almond meal
Steamed basmati rice, to serve
1/4 cup (20g) flaked almonds, toasted
Coriander sprigs, to serve
Roti, to serve
Curry paste
2 brown onions, coarsely chopped
4 garlic cloves, chopped
2 tsp ground turmeric
2 tsp garam masala
1 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp ground paprika
1/4 tsp ground cardamom
Pinch of ground nutmeg
Pinch of dried chilli flakes (optional)
Description
Give this slow cooker chicken korma a go for your next curry night. With only 15 minutes prep time needed, it’s a set-and-forget dish that delivers big on flavour.
Method
Step 1
To make the curry paste, place the onion, garlic, turmeric, garam masala, coriander, cinnamon, cumin, paprika, cardamom, nutmeg and chilli flakes, if using, in a food processor. Add ¼ cup (60ml) water and process until a smooth paste forms.
Step 2
Heat the oil in a medium frying pan over high heat. Add the curry paste and cook, stirring, for 1-2 mins or until aromatic. Transfer to a slow cooker.
Step 3
Add the chicken, tomato, coconut milk, yoghurt, ginger and almond meal to the slow cooker. Cover and cook for 3-4 hours on high (or 5-6 hours on low) or until the chicken is falling off the bone. Season.
Step 4
Divide the rice and chicken mixture among serving bowls. Sprinkle with the flaked almonds and coriander sprigs. Serve with the roti.
