All Recipies/ Dinner

Chicken Korma with Chunky Veg

Chicken Korma with Chunky Veg

Prep Time: 15 mins Cooking Time: 8 hours

Ingredients

  • 6 chicken breasts, diced
  • 1 tablespoon vegetable oil
  • 2 onions, diced
  • 1 green pepper, de-seeded and diced (fresh or frozen)
  • 1 red pepper, de-seeded and diced (fresh or frozen)
  • 1 cup (108g) green beans (fresh or frozen)
  • 1 green chilli, de-seeded and diced (optional)
  • 2 tablespoons minced ginger
  • 6 tablespoons korma curry paste (or a whole jar!)
  • 250ml coconut milk
  • 200ml low salt chicken stock
  • 4 tablespoons ground almonds

Instructions

1

In a frying pan, heat the oil over a medium heat and then fry the diced chicken until browned - transfer directly to your slow cooker

2

Using the same pan, fry the onions, peppers, green beans, chilli, ginger, and curry paste for 5 minutes

3

Add the coconut milk, stock and ground almonds to the pan and stir, then leave it to start bubbling

4

Once the mixture is bubbling, remove the pan from the heat and transfer the contents to the slow cooker – stir well and cover with the lid

5

Cook on low for 8 hours

6

Serve once cooled with rice, couscous, or soft bread.

Notes

to cook this dish in the oven, add 100ml more stock and cook for 2.5 hours at 180°C.

This is a spin on my normal chicken korma, but with lots more vegetables added, which is great for fussy eaters as the vegetables pick up the delicious korma flavor.

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