Slow Cooker Series Chicken Korma

Name: Slow Cooker Series Chicken Korma
Yield: 4 servings
Ingredients: 600 g chicken thighs (diced); 40 g ghee or butter; 1 small stick cinnamon; 2 lightly crushed cardamom pods; 2 bay leaves; 1 tbsp garlic and ginger paste; 1 tsp turmeric; 1 heaped tsp garam masala; 1 heaped tbsp curry powder; 1 tsp fenugreek (dried); 300 g curry base gravy (portion); 100 ml natural yoghurt; 50 g ground almonds; 50 g creamed coconut block; 70 ml double cream; sugar (to taste)

I can’t believe you can cook a British Indian restaurant style chicken Korma in the slow cooker and I won’t lie, I thought it was even better than some restaurant versions I’ve tried.

Yield4 servings

Ingredients

Directions

1
Decant all of the ingredients, apart from the sugar, directly into your slow cooker pot along with a portion of my curry base gravy and a good pinch of salt. Give it a good stir then pop the lid on and cook on the low setting for 8 hours or the high setting for 4 hours.
2
Pour in the double cream and add sugar to taste.

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