Slow Cooker Chicken Korma

Ingredients

1 tbs peanut oil

1.8kg Whole Chicken, cut into portions

400g can diced tomatoes

200 ml light coconut milk

1/2 cup (140g) Greek-style yoghurt

1 tbs finely grated ginger

2 tbs almond meal

20g flaked almonds, toasted - optional

Coriander sprigs, to serve

Curry Paste:

2 brown onions, coarsely chopped

4 garlic cloves, chopped

2 tsp ground turmeric

2 tsp garam masala

1 tsp ground coriander

1/2 tsp ground cinnamon

1/2 tsp ground cumin

1/2 tsp ground paprika

1/4 tsp ground cardamom

Pinch of ground nutmeg

Pinch of dried chilli flakes (optional)

Directions

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 1⁄4 cup (60ml) water and process until a smooth paste forms.
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.
Add the 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.
Sprinkle with the flaked almonds and coriander sprigs.

Never Lose Track of Your Favorite Recipes.