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Annabelle’s Chicken Korma

Annabelle’s Chicken Korma

Prep Time: 25 mins Cooking Time: 8 hours

Ingredients

  • 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)

Instructions

1

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

2

Place all of the other ingredients, except the yoghurt, into the slow cooker – stir well and cover with the lid

3

Cook on low for 8 hours

4

Once cooked, gradually spoon in the yoghurt, stirring until you have achieved your desired thickness

5

Serve once cooled with rice and naan bread.

Notes

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.

I posted a photograph of Annabelle enjoying this chicken korma on Facebook & Instagram and have had so many requests for the recipe. When I took the photo Annabelle was eating leftovers I had frozen so I will take some pretty photographs next time I make a batch.

I make this chicken korma in my slow cooker but to make it in a conventional oven I would suggest using a large casserole dish and cooking for 40mins at 200 degrees. However this is only using my best judgement so please ensure you check chicken is cooked thoroughly before serving.

 

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