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chicken korma | DadTheFoodie

Instructions

Heat the vegetable oil in a large frying pan over a medium heat. Add the sliced onion and cook for 6–8 minutes until softened and lightly golden.
Add the garlic, ginger, cumin, ground coriander, curry powder, turmeric, garam masala and cinnamon. Cook for 1 minute, stirring, until fragrant.
Add the chicken pieces and turn them in the spiced onion mixture for 2–3 minutes. The chicken does not need to be cooked through at this stage.
Transfer the chicken and spiced onion mixture to a 3.5-litre slow cooker. Pour in the chicken stock and stir in the ground almonds, honey, salt and black pepper.
Cover and cook on low for 4 hours, or until the chicken is cooked through and tender. The chicken should reach a safe internal temperature of 75°C.
Stir the natural yoghurt, double cream and lemon juice together in a bowl. Stir a few spoonfuls of the hot slow cooker sauce into the yoghurt mixture, then stir this mixture back into the slow cooker to help prevent it splitting.
Replace the lid and cook on low for a further 10 minutes, without allowing the sauce to boil. Taste and adjust the seasoning, then stir through the fresh coriander.
Serve the chicken korma with freshly cooked basmati rice and naan, if using. Cook the rice separately according to the packet instructions and do not leave it in the slow cooker to cool.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5-litre slow cooker
Large frying pan
Wooden spoon
Small mixing bowl
Rice saucepan or rice cooker

Swaps and substitutions

Chicken thighs → Boneless, skinless chicken breast
Use the same weight, but check it early as breast meat can become dry if overcooked.
Ground almonds → Finely ground cashews
Use the same quantity; the flavour will be slightly sweeter.
Full-fat natural yoghurt → Full-fat Greek-style yoghurt
Bring it close to room temperature before mixing with the hot sauce.
Double cream → Full-fat coconut milk
This changes the flavour but still gives a rich sauce.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool leftovers promptly and refrigerate them in a covered container within two hours. Keep for up to 3 days in the fridge. Store cooked rice separately and refrigerate it promptly; do not leave it in the slow cooker to cool. Defrost: Defrost the cooked korma in a covered container in the fridge overnight. Reheat until piping hot, and only add freshly cooked rice when serving. For the best texture, freeze the korma before stirring in the yoghurt and cream, then add those ingredients after reheating.
Reheating: Reheat the korma gently in a saucepan or microwave until piping hot throughout, stirring well. Add a splash of water if the sauce has thickened. Reheat rice only once and ensure it is piping hot.
Leftover ideas: Use leftover korma in a toasted wrap with shredded lettuce and cucumber, or serve it over a baked potato with a spoonful of yoghurt.

Allergen information

Contains milk and nuts. Naan may contain wheat, gluten, milk or other allergens, so check the packet if serving it.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

My private notes

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Recipe info

Prep time: 20 min
Cook time: 240 min
Servings: 4

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Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

750 g boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon vegetable oil
1 large brown onion, finely sliced
3 cloves garlic, finely grated or crushed
25 g fresh ginger, peeled and finely grated
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon mild curry powder
1 teaspoon ground turmeric
1 teaspoon garam masala
0.5 teaspoon ground cinnamon
250 ml chicken stock
100 g ground almonds
150 g full-fat natural yoghurt
100 ml double cream
1 teaspoon runny honey
1 tablespoon lemon juice
1 teaspoon fine salt
0.25 teaspoon black pepper
2 tablespoons fresh coriander, roughly chopped
300 g basmati rice, to serve
4 naan breads, to serve (optional)

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Slow cooker

Tags: Slow cooker, Chicken, Curry, Korma, Family dinner, Mild, Freezer friendly

chicken korma

Name: chicken korma
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 4 servings
Ingredients: 750 g boneless, skinless chicken thighs, cut into bite-sized pieces; 1 tablespoon vegetable oil; 1 large brown onion, finely sliced; 3 cloves garlic, finely grated or crushed; 25 g fresh ginger, peeled and finely grated; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon mild curry powder; 1 teaspoon ground turmeric; 1 teaspoon garam masala; 0.5 teaspoon ground cinnamon; 250 ml chicken stock; 100 g ground almonds; 150 g full-fat natural yoghurt; 100 ml double cream; 1 teaspoon runny honey; 1 tablespoon lemon juice; 1 teaspoon fine salt; 0.25 teaspoon black pepper; 2 tablespoons fresh coriander, roughly chopped; 300 g basmati rice, to serve; 4 naan breads, to serve (optional)

This gentle chicken korma uses tender chicken thighs in a fragrant, creamy sauce flavoured with ginger, garlic, mild spices and ground almonds. Finish it with yoghurt and cream, then serve with basmati rice or warm naan for a comforting family curry.

Prep: 20 min
Cook: 4 hrs
Total: 4 hr 20 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5-litre slow cooker
Large frying pan
Wooden spoon
Small mixing bowl
Rice saucepan or rice cooker

Ingredients

750 g boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon vegetable oil
1 large brown onion, finely sliced
3 cloves garlic, finely grated or crushed
25 g fresh ginger, peeled and finely grated
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon mild curry powder
1 teaspoon ground turmeric
1 teaspoon garam masala
0.5 teaspoon ground cinnamon
250 ml chicken stock
100 g ground almonds
150 g full-fat natural yoghurt
100 ml double cream
1 teaspoon runny honey
1 tablespoon lemon juice
1 teaspoon fine salt
0.25 teaspoon black pepper
2 tablespoons fresh coriander, roughly chopped
300 g basmati rice, to serve
4 naan breads, to serve (optional)

Substitutions

Chicken thighs → Boneless, skinless chicken breast (Use the same weight, but check it early as breast meat can become dry if overcooked.)
Ground almonds → Finely ground cashews (Use the same quantity; the flavour will be slightly sweeter.)
Full-fat natural yoghurt → Full-fat Greek-style yoghurt (Bring it close to room temperature before mixing with the hot sauce.)
Double cream → Full-fat coconut milk (This changes the flavour but still gives a rich sauce.)

Instructions

Heat the vegetable oil in a large frying pan over a medium heat. Add the sliced onion and cook for 6–8 minutes until softened and lightly golden.
Add the garlic, ginger, cumin, ground coriander, curry powder, turmeric, garam masala and cinnamon. Cook for 1 minute, stirring, until fragrant.
Add the chicken pieces and turn them in the spiced onion mixture for 2–3 minutes. The chicken does not need to be cooked through at this stage.
Transfer the chicken and spiced onion mixture to a 3.5-litre slow cooker. Pour in the chicken stock and stir in the ground almonds, honey, salt and black pepper.
Cover and cook on low for 4 hours, or until the chicken is cooked through and tender. The chicken should reach a safe internal temperature of 75°C.
Stir the natural yoghurt, double cream and lemon juice together in a bowl. Stir a few spoonfuls of the hot slow cooker sauce into the yoghurt mixture, then stir this mixture back into the slow cooker to help prevent it splitting.
Replace the lid and cook on low for a further 10 minutes, without allowing the sauce to boil. Taste and adjust the seasoning, then stir through the fresh coriander.
Serve the chicken korma with freshly cooked basmati rice and naan, if using. Cook the rice separately according to the packet instructions and do not leave it in the slow cooker to cool.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly and refrigerate them in a covered container within two hours. Keep for up to 3 days in the fridge. Store cooked rice separately and refrigerate it promptly; do not leave it in the slow cooker to cool. Defrost: Defrost the cooked korma in a covered container in the fridge overnight. Reheat until piping hot, and only add freshly cooked rice when serving. For the best texture, freeze the korma before stirring in the yoghurt and cream, then add those ingredients after reheating.

Reheat the korma gently in a saucepan or microwave until piping hot throughout, stirring well. Add a splash of water if the sauce has thickened. Reheat rice only once and ensure it is piping hot.

Use leftover korma in a toasted wrap with shredded lettuce and cucumber, or serve it over a baked potato with a spoonful of yoghurt.

Allergen information

Contains milk and nuts. Naan may contain wheat, gluten, milk or other allergens, so check the packet if serving it.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

chicken korma

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

chicken korma

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

Community comments

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