This korma is as good as getting a takeaway for a fraction of the price, and its healthier as well. Super luxurious, creamy and sweet with chicken so tender it melts in your mouth. While it is a bit more labour intensive than some slow cooker dishes, it is still perfect for popping on at lunchtime to have ready and piping hot for dinner. Recipe originally from BBC Good Food.
Cooking Time: 6-7 hours
Serves: 6
Ingredients
3 garlic cloves, peeled
2 inch piece of ginger, peeled
2 large white onions, peeled and roughly chopped
2 tbsp vegetable oil
6 chicken breasts
2 tbsp tomato puree
1 tsp ground cumin
1 tsp paprika
1 tsp turmeric
1 tsp ground coriander
1/2 tsp mild chilli powder
2 tsp sugar
2 tsp salt
300 ml chicken stock
150 ml double cream
6 tbsp ground almonds
Method
1. Place the garlic, ginger and onion in a food processor with a splash of water. Blitz everything together until it forms a paste. Cut the chicken breasts into large chunks.
2. Heat the oil in a large frying pan. Fry the chicken in batches until seared on each side, but not cooked through. Remove the chicken from the pan and set to one side.
3. Add the onion paste to the pan and fry for 10 minutes, until just beginning to go a light brown colour. Stir in the tomato puree, spices, sugar and salt. Fry for a further minute until well combined and aromatic.
4. Next, return the chicken (and any resting juices) to the pan along with the chicken stock. Mix well and bring to the boil. Spoon the mixture into your slow cooker and cook on low for 5-6 hours.
5. When you are ready to eat, stir in the cream and ground almonds and bubble away for a further 10 minutes to allow it to reduce slightly.
6. Serve with basmati rice, naans or poppadoms.
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