Description
Creamy Slow Cooker Chicken Korma: A flavorful, fuss-free recipe with tender chicken, coconut milk, and aromatic spices. Perfect for busy nights!
Ingredients
For the Slow Cook:
-
650 g Chicken breast (about x4), cut into bite-sized chunks
-
25 g Plain flour
-
4 tsp Mild curry powder
-
Pinch of dried chilli flakes
-
1/2 tsp Sea salt
-
2 tbsp Tomato purée
-
30 g Ground almonds
-
400 ml Coconut milk
To Finish:
-
2 tbsp Mango chutney
-
1 tsp Garam masala
-
Flaked almonds (optional)
Instructions
-
Prepare the Chicken: In a large bowl, toss the chicken breast chunks with plain flour, mild curry powder, dried chilli flakes, and sea salt until evenly coated.
-
Combine Ingredients in Slow Cooker: Transfer the coated chicken to the slow cooker. Add the tomato purée, ground almonds, and coconut milk. Stir well to ensure everything is evenly mixed.
-
Cook on Low: Cover the slow cooker and cook on low for 6 hours. This allows the chicken to become tender and the flavors to meld together.
-
Finish the Dish: After 6 hours, stir in the mango chutney and garam masala. Taste and adjust seasoning if needed.
-
Optional Garnish: If desired, sprinkle flaked almonds on top for added texture and visual appeal.
-
Serve: Serve the chicken korma hot with steamed rice, naan bread, or your favorite side dish.
Notes
If you don’t have a slow cooker, you can make this recipe in a heavy-bottomed pot on the stovetop. Simmer on low heat for 1-1.5 hours, stirring occasionally.
Ground almonds can be substituted with almond flour if needed.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian
Keywords: Slow Cooker Chicken Korma, Easy Indian Recipe, Creamy Coconut Chicken