Slow cooker chicken korma

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.

6

15m

4h 5m

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)

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.

Dietary information

Egg-free
Soy-free
No added sugar
Yeast-free

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.