Slow cooker chicken korma recipe

Slow cooker chicken korma recipe


The ingredient of Slow cooker chicken korma recipe

  1. 1 tbs peanut oil
  2. 1.8kg Coles RSPCA Approved Australian Whole Chicken, cut into portions
  3. 400g can diced tomatoes
  4. 400ml coconut milk
  5. 1/2 cup (140g) Greek-style yoghurt
  6. 1 tbs finely grated ginger
  7. 2 tbs almond meal
  8. Steamed basmati rice, to serve
  9. 1/4 cup (20g) flaked almonds, toasted
  10. Coriander sprigs, to serve
  11. Roti, to serve
  12. 2 brown onions, coarsely chopped
  13. 4 garlic cloves, chopped
  14. 2 tsp ground turmeric
  15. 2 tsp garam masala
  16. 1 tsp ground coriander
  17. 1/2 tsp ground cinnamon
  18. 1/2 tsp ground cumin
  19. 1/2 tsp ground paprika
  20. 1/4 tsp ground cardamom
  21. Pinch of ground nutmeg
  22. Pinch of dried chilli flakes (optional)

The instruction how to make Slow cooker chicken korma recipe

  1. To make the curry paste, place the onion, garlic, turmeric, garam masala, coriander, cinnamon, cumin, paprika, cardamom, nutmeg and chilli flakes, if using, in a food processor. Add u00bc cup (60ml) water and process until a smooth paste forms.
  2. Heat the oil in a medium frying pan over high heat. Add the curry paste and cook, stirring, for 1-2 mins or until aromatic. Transfer to a slow cooker.
  3. Add chicken, tomato, coconut milk, yoghurt, ginger and almond meal to the slow cooker. Cover and cook for 3-4 hours on high (or 5-6 hours on low) or until the chicken is falling off the bone. Season.
  4. Divide the rice and chicken mixture among serving bowls. Sprinkle with the flaked almonds and coriander sprigs. Serve with the roti.

Nutritions of Slow cooker chicken korma recipe

calories: 483.736 calories
calories: 33 grams fat
calories: 15 grams saturated fat
calories: 10 grams carbohydrates
calories: 9 grams sugar
calories: 36 grams protein
calories: 186 milligrams sodium
calories: NutritionInformation

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