I’m often trying different curry recipes to find one that is closest to take-away – I don’t have takeaway or restaurant curries very often (probably just a couple of times a year) but do love a chicken korma. This slow-cooker recipe isn’t quite like the takeaway ones, as the sauce is not as thick or as sweet, but I think it’s a lot healthier! It’s easy to make too – after a bit of initial prep you put everything into the slow cooker. The recipe comes from a book called 200 Slow Cooker Recipes but I adapted it.
You need:
2 tbsp sunflower oil
8 chicken thighs, skinned boned and cubed
2 onions, peeled and chopped
1-2 green chillies to taste, deseeded and finely chopped
2.5m fresh root ginger, peeled and finely chopped
5 tbsp korma curry paste
250ml coconut cream or milk (I took this to mean coconut milk, not regular milk)
300ml chicken stock
2 tbsp ground almonds
Add the onions, chillies, ginger, curry paste to the frying pan, and fry for 2-3 mins.
Pour in the coconut cream or milk, stock and ground almonds. Chop half the coriander and add to the sauce and season. Bring to the boil then spoon over the chicken in the slow cooker.
Serve with rice
