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Slow cooker chicken korma recipe
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Prep Time:
15 minutes
Cook Time:
245 minutes
Total Time:
260 minutes
Ingredients:
  • 18.20 gm peanut oil
  • 1.8kg Australian Whole Chicken, cut into portions
  • 400g can diced tomatoes
  • 400ml coconut milk
  • 140g yoghurt
  • 20.00 ml finely grated ginger
  • 20.00 gm almond meal
  • Steamed basmati rice, to serve
  • 20g almond
  • Coriander sprigs, to serve
  • Roti, to serve
  • 2 brown onions, coarsely chopped
  • 4 garlic cloves, chopped
  • 2 tsp ground turmeric
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • 1.25 gm ground cinnamon
  • 1.25 gm ground cumin
  • 1.25 gm ground paprika
  • 1/4 tsp ground cardamom
  • Pinch of ground nutmeg
  • Pinch of dried chilli flakes (optional)
Instructions:
  • In a food processor, combine onion, garlic, turmeric, garam masala, coriander, cinnamon, cumin, paprika, cardamom, nutmeg, and optional chilli flakes. Pour in ¼ cup (60ml) water and blend until a smooth paste is achieved.
  • In a medium frying pan, heat oil over high heat. Add curry paste and cook, stirring, until aromatic, about 1-2 minutes. Transfer to a slow cooker.
  • Place chicken, tomato, coconut milk, yoghurt, ginger, and almond meal in the slow cooker. Cook on high for 3-4 hours or on low for 5-6 hours until the chicken is tender and falling off the bone. Season to taste before serving.
  • Serve the rice and chicken mixture in individual bowls. Top with flaked almonds and fresh coriander leaves. Enjoy with roti on the side.

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