Slow Cooker Chicken Korma
Enjoy a rich and creamy Slow Cooker Chicken Korma, packed with spices and flavor.
Equipment
- Slow cooker
Ingredients
For the Slow Cook
- 650 g Chicken breast, cut into bite-sized chunks
- 25 g Plain flour
- 4 teaspoon Mild curry powder
- Pinch Dried chilli flakes The heat in these varies a lot so be cautious and add more if needed!
- ½ teaspoon Sea salt
- 2 tablespoon Tomato purée
- 30 g Ground almonds
- 400 ml Coconut milk I use reduced fat but it’s up to you.
To finish
- 2 tablespoon Mango chutney
- 1 teaspoon Garam masala
- Flaked almonds Optional but are a lovely addition.
Instructions
Cooking Instructions
- Put the chicken, plain flour, curry powder, chilli flakes and sea salt into the slow cooker and mix well until coated.
- Add the tomato puree, ground almonds and coconut milk. Stir well (make sure there are no pockets of flour left) put the lid on and cook on HIGH for 3 hours or LOW for 5-6 hours.
- When the chicken is tender and the sauce is thickened, stir in the mango chutney, garam masala and serve. Sprinkle over the almonds if using.
Nutrition
Serving: 1servingCalories: 360kcalCarbohydrates: 18gProtein: 37gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 104mgSodium: 557mgPotassium: 682mgFiber: 2gSugar: 6gVitamin A: 109IUVitamin C: 4mgCalcium: 38mgIron: 2mg
Tried this recipe?Let us know how it was!