Annabelle’s Chicken Korma
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- 1 tablespoon vegetable oil
- 4 chicken breasts, diced
- 2 onions, finely chopped
- 1 green chilli, deseeded and finely chopped
- 2 tablespoons ginger paste
- 6 tablespoons korma curry paste
- 250ml tinned coconut cream
- 300ml low salt chicken stock
- 3 heaped tablespoons ground almonds
- A handful of fresh coriander, roughly chopped
- Natural or Greek yoghurt (how much will depend on your desired thickness)
- In a frying pan, heat the oil over a medium heat and fry the diced chicken until all of it is golden, then transfer to your slow cooker
- Place all of the other ingredients, except the yoghurt, into the slow cooker – stir well and cover with the lid
- Cook on low for 8 hours
- Once cooked, gradually spoon in the yoghurt, stirring until you have achieved your desired thickness
- Serve once cooled with rice and naan bread.
FOR OVEN COOKING: Simply brown chicken and add to casserole dish, then stir in all other ingredients and cook at 200 degrees for 40 mins. I have not tested this method so check every 10 minutes after 30 minutes of cooking time until it reaches desired thickness and most importantly the chicken is cooked through.
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