This slow cooked chicken korma is simple to make and great for cooking large quantities so that you have a meal to put in the freezer.
For this recipe I have used skinless and boneless chicken thighs, however, chicken breast would work too. This is a mild curry so perfect for families whose little ones aren't keen on strong flavours.
Slow Cooked Chicken Korma
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1Kg chicken thighs
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1 onion diced
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75g almonds
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350ml water
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5 desserts spoons of Korma spice
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1 clove garlic
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1 thumb ginger chopped finely
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150- 300g natural yoghurt depending if you want to freeze any.
- Put all of the above ingredients except the yogurt into a slow cooker.
- Cook on low for 5-6 hours.
- If you want to freeze some of the chicken, separate the chicken mixture in half and allow to cool. Put half of the mixture in a large pan and stir through 150g of yoghurt. Warm through and serve.
- You can freeze the remainder of the chicken and when you reheat it, stir through some more yoghurt.
What is your favourite slow cooker recipe?
It sounds yummy! I haven't made a korma for ages but it is so deliciously creamy and your recipe is nice and easy too. I'd love it!
ReplyDeleteI do love a korma, especially one I could leave in the slow cooker while I'm out at work! This would be so easy to adapt for The Peas too. Thanks for sharing #CookBlogShare
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