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Slow cooker creamy chicken korma recipe
Slow cooker creamy chicken korma recipe
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Prep Time:
30 minutes
Cook Time:
170 minutes
Total Time:
200 minutes
Kid-friendly creamy slow cooker curry loaded with vegetables and high in fiber.
Ingredients:
  • 8 small chicken thigh fillets, halved
  • 115.50 gm korma curry paste
  • 44.40 gm tomato paste
  • 1.25 gm ground cinnamon
  • 1 red onion, cut into wedges
  • 500g Kent pumpkin, cut into 5cm pieces
  • 2 x 125g cans chickpeas, rinsed, drained
  • 400g can premium coconut cream
  • 60g baby spinach
  • 1 Lebanese cucumber, halved, seeded, thinly sliced
  • 1 tomato, seeded, diced
  • 125.00 ml fresh coriander sprigs
  • 62.50 ml fresh mint leaves
  • 125.00 ml plain Greek-style yoghurt
  • Steamed basmati rice, to serve
Instructions:
  • In a flameproof slow cooker bowl or large frying pan, heat oil over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally. Stir in curry paste, tomato paste, and cinnamon, and cook for 1 minute until fragrant.
  • Place the bowl contents into the slow cooker along with the onion and pumpkin. Season with salt and pepper, then mix thoroughly. Cover and cook on HIGH for 2 hours or LOW for 4 hours.
  • Stir in chickpeas and simmer on HIGH for another 30 minutes until chicken is tender. Swirl in creamy coconut, then continue cooking on HIGH for an additional 10 minutes until fully cooked. Finish by folding in fresh spinach.
  • Garnish the curry with refreshing cucumber, juicy tomato, fragrant coriander, and fresh mint. Season to perfection with salt and pepper, then plate with a side of creamy yogurt and fluffy rice.

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