Submitted by Nikki
Chicken Korma
Serving: 4
Ingredients
- 2 medium onion
- 4 cloves garlic
- 1 inch piece fresh ginger
- 1 tsp oil
- 1tsp salt
- 1tsp paprika
- 2tbsp ground almonds
- 1Tbsp garam masala
- 1tsp red curry paste (optional)
- 3tbsp tomato paste
- 1 cup chicken or vege stock
- 1.5kg Chicken - I used boneless thighs
- 2/3 cup yoghurt
- 2 rounded Tbsp cornflour
Instructions
- Finely dice onions, crush garlic, mince ginger. Put this with a little oil into a frying pan on low heat and cook until onions translucent, approx 5 minutes
- Add salt, paprika, ground almonds, Garam Masala, red curry paste (optional). Cook for 2 minutes.
- Add tomato paste and stock, cook 2 minutes.
- Place korma mix into slow cooker and add in chicken that has been diced into approx 1 inch cubes.
- Mix cornflour and yoghurt and add in for last 20 minutes, turn cooker off when you do this.
- I cooked this on high for 1st hour and then turned to low for 3hrs. It could all be done on low for 5-6 hrs.
- This can also be done with lamb, beef or vegetables. The beef version I did 1st hr on high and then 4 hrs on low.
Tried this recipe?Let us know how it was!
What yoghurt do you use? When you say to turn the cooker off before adding the yog/cornflour..do you then turn it on again for the last 20 mins?
I just added in plain natural yoghurt and turned the slow cooker off and left it for the 20 minutes it took to cook the rice. There’s more than enough heat left in it to do this. If you wanted to you could leave your cooker on low though.
This was a hit in our house. Easy recipe to follow and I loved being able to make it from scratch instead of pouring it out of a jar – much healthier! I think next time I will add some potatoes but that’s just a personal preference because I’m not big on meat.
This one is going into the favourites folder 🙂
Thanks!
Love love love this! Have shared this recipe with work collegues who have also raved about it. In fact they purchased the clow cooker central ap just so they had the recipe on hand. So so yummy!
That’s awesome – thanks Jenni 🙂
Well, this was a winner in our house. So full of flavour. I left my chicken thighs whole instead of dicing them, and I also added cashew nuts in about an hour before the end of the cooking time since our favourite Indian restaurant used to have cashews in theirs. When it came to adding the yoghurt and cornflour mix, I turned the slow cooker off, but I then put it back on low so that it stayed hot while my rice and vegetables were cooking.
Thank you, to the creator of this recipe. I love korma dishes but have found I don’t like the store-bought jars. This one had such a better taste than the bought ones and was easy to make.
This was SOOOOOO good. Served this with basmati rice, mango pickles and mango chutney and naan bread. Instead of yoghurt though, I stirred through coconut cream with the cornflour.
Happy to find a recipe for korma that doesn’t come from a jar!
I put chicken thighs in whole. Didn’t have garam masala, so googled for a substitute and used 4 parts cumin and 1 part allspice.
Cooked for 6 hours on low – chicken was very tender.
Didn’t have fresh garlic or ginger, so used minced garlic (approx 3 tablespoons – we love garlic) and minced ginger (approx 1 tablespoon). Included the red curry paste.
A lovely mid-week meal. Served with rice and naan.