Chicken Korma


July 23, 2022

Chicken Korma 0 0 5 0
  • Prep: 15 mins
  • Cook: 5 hrs 30 mins
  • 15 mins

    5 hrs 30 mins

    5 hrs 45 mins

  • Yields: Feeds a young family of 4 for 2 nights


750g chicken tenderloins

2x jars of Korma simmer sauce (I used Countdown brand)

1 cup of spinach

1 tablespoon cashew butter

1 tsp turmeric

1/4 cup chicken bone broth

1 orange kumara (sweet potato), diced into small pieces

420g tin of coconut milk


1Place chicken in slow cooker

2Blend spinach, cashew butter, and half a jar of Korma sauce until smooth.

3Blend turmeric in too (I added this purely to counteract the very green colour of the sauce owing to the spinach. It didn't appear to do anything at first, but was more orangey colour again by the time it was cooked).

4Combine the blended mix with the other 1.5 jars of sauce and bone broth and pour over the chicken.

5Add kumara.

6Cook for 5.5 hours on low.

7In the last half hour, I chopped the very tender chicken into smaller pieces.

8Add coconut milk and mix through. At this point I decided to try and make more of a soupier consistency of the kumara and chicken in the hopes the kids wouldn't pick parts out. You could leave chunkier pieces if you prefer.

9Serve with rice.

10This was quite mild owing to the coconut milk. Some may prefer to add a little curry powder.

Submitted by Larissa Waring


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