Slow Cooker Chicken Korma
This easy Slow Cooker Chicken Korma is the perfect family dinner! A mild and creamy curry with almonds, coconut and tender chunks of chicken breast. For best results, marinade the chicken breast up to 24 hours before cooking.
Servings: 4 people
Equipment
Ingredients
- 600 g chicken breast cut into large chunks
For the marinade:
- 100 g natural yoghurt
- 1 tbsp mild curry powder
- 0.5 tsp turmeric
- 1 tsp cumin
For the sauce:
- 1 onion
- 1 tsp chopped ginger
- 2 tsp chopped garlic
- 2 tbsp tomato puree
- 1 tbsp mango chutney
- 0.5 tsp salt
- 45 g ground almonds
- 250 ml gluten free chicken stock
- 75 ml double cream
- 30 g desiccated coconut
To serve:
- Handful flaked almonds
- Handful fresh coriander chopped
Instructions
- Mix together the marinade ingredients then add the chicken breast chunks. Mix well until coated. For maximum flavour, do this anything up to 24 hours in advance of cooking.
- Add everything to the slow cooker except the double cream and desiccated coconut. Stir well and then place the lid on. Cook for 3-4 hours on high or 5-6 hours on low.
- Remove the lid from the slow cooker and add the cream and desiccated coconut. At this point, if you’d like the korma sauce to be thicker, add a slurry of cornflour (1 tbsp cornflour + 2 tbsp cold water) and mix well. Stir well and place the lid back on. Cook for another 30 minutes on high.
- When ready, serve sprinkled with flaked almonds and the chopped coriander.
Video
Notes
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this slow cooker chicken korma should look.
- Storing and Freezing: Check out the post above this recipe card for more information on how to store any leftovers of this easy chicken korma recipe.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Slow Cooker Chicken Korma!
Nutrition
Serving: 1 portion | Calories: 368kcal | Carbohydrates: 14g | Protein: 38g | Fat: 18g
