chicken korma

Servings

Cooking time may not change in direct proportion to servings.

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

• 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)

1. 1
2. 2
3. 3
4. 4
5. 5
6. 6
7. 7
8. 8

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.