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.
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
Using the same pan, fry the onions, peppers, green beans, chilli, ginger, and curry paste for 5 minutes
Add the coconut milk, stock and ground almonds to the pan and stir, then leave it to start bubbling
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
Cook on low for 8 hours
Serve once cooled with rice, couscous, or soft bread.
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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