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slow cooker chicken korma

2.7

(12)

www.bbc.co.uk

Your Recipes

Prep Time: 30 minutes

Cook Time: 2 hours

Servings: 4.5

Author : Sarah Cook

best slow cooker slow cooker curry budget curry

Ingredients

Remove All · Remove Spices · Remove Staples

2 small–medium onions, roughly chopped100 grams/3½oz korma curry paste (or follow pack guidance for serving 4–5 people)2 tsp ground turmeric40 grams/1½oz flaked almonds, plus 2 tbsp to garnish (toasted if preferred)8 small chicken thighs (about 700–750 grams/1lb 9 ounces–1lb 10 ounces) skin removed, boneless, excess fat trimmed and each thigh cut into 3–5 pieces100 milliliters/3½fl oz double cream or Greek-style yoghurthandful sultanas or raisins (optional)salt and freshly ground black pepperfreshly cooked basmati rice and/or warmed naan bread, to serve

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Instructions

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Step 1

Turn the slow cooker to the High setting to heat up. Put the onions, curry paste, turmeric and flaked almonds into a food processor. Add 100ml/3½fl oz water then whizz until the paste is very smooth. Scrape the paste into the slow cooker.

Step 2

Stir the chicken pieces into the paste mixture. Add another 200ml/7fl oz water and cook on Low for 6 hours or on High for 3 hours, until the chicken is really tender and the sauce is thick and golden.

Step 3

Stir in the cream and sultanas, if using, and cook for another 15 minutes on High.

Step 4

Taste the curry and season with salt and pepper. Scatter with the reserved flaked almonds and serve with rice or bread.