Click on the image, above to submit to Pinterest.

Slow Cooker Chicken Korma

Slow Cooker Chicken Korma is a classic British recipe for a version of the archetypal British curry, the chicken korma that’s been adapted to be cooked slowly in a slow cooker. The full recipe is presented here and I hope you enjoy this classic British version of: Slow Cooker Chicken Korma.

prep time

15 minutes

cook time

400 minutes

Total Time:

90 minutes

Serves:

4–6

Rating:

Tags : CurryChilli RecipesChicken RecipesMilk RecipesBritish Recipes

I recently bought one of those instant pot machines --- the type that’s a combination of pressure cooker, slow cooker, air fryer and much more. Slow cookers are great, particularly if you’re working and with the transition from work at home to hybrid working it’s great to have something where you can prepare the meal in the morning and have it ready and piping hot when you come back home… no muss, no fuss. So, I’ve been converting some of my curry recipes to prepare them in a slow cooker. Here is one of the first. Note that thicken is a meat that requires some care in cooking. Breasts can become dry with prolonged cookery so for this recipe you really should use chicken thighs. They are more economical and have better flavour anyway. Note that a korma is supposed to be a mild curry so not too much chilli in the case. If you have a dairy intolerance or prefer not to use dairy you can substitute coconut cream for the cream. If you live where double (heavy) cream is not easy to source use a 1:1 mix of single cream and mascarpone.

Ingredients:

2 garlic cloves
thumb-sized piece ginger, peeled
2 large onions, finely chopped
2 tbsp vegetable oil
12 skinless chicken thighs, on the bone
2 tbsp tomato purée
1 tsp ground cumin
1 tsp paprika
1 tsp turmeric
1 tsp ground coriander
¼-½ tsp chilli powder
2 tsp sugar
300ml (1 ¼ cups) chicken stock
150ml (½ cup + 2 tbsp) double (heavy) cream
6 tbsp ground almonds (almond meal)
toasted flaked almonds, coriander (cilantro) leaves, to garnish
basmati rice and naan breads, to accompany (optional)

Method:

Heat the slow cooker to low. Combine the garlic, ginger and onions in a small blender with a splash of water. Pulse to chop then whizz to a paste. Heat the oil in a frying pan over a medium-high heat and sear the chicken all over. Remove from the pan and set aside, then add the onion paste. Fry over a medium heat for 10 mins until lightly golden.

Stir in the tomato purée, spices, 1 tsp salt and the sugar, fry for 1 min until aromatic, then put the chicken back into the pan (with any resting juices) and add the stock. Stir and bring to a simmer, then spoon the mixture into the slow cooker. Cook on low for 6-6 1/2 hrs until the chicken is tender and cooked through.

At this point remove the chicken and split in half lengthways (you can now remove the bone if you wish). Return to the slow cooker then stir through the cream and the ground almonds. Increase the heat to a simmer and cook for 10 mins to reduce, if needed.

Scatter over the flaked almonds and coriander, then serve with rice and naan breads, if you like.