Slow cookers are perfect additions to any kitchen. They are ideal to prepare a meal first thing in the morning and leave for the rest of the day.
Adding meat enhances the flavour and tenderises it.
Although our chicken korma recipe requires a few minutes of cooking before hand, generally all you need to do is chop and add to your slow cooker.
It’s also gluten free and can be dairy free as well, all you need to do is use plain soya yoghurt instead of natural organic yoghurt.
Prep Time: 10 minutes
Cooking Time: 5 hours
800g skinless free range chicken (use thigh bones & drumsticks)
150ml natural organic yoghurt or plain soya yoghurt
2 tsp garam masala
½ tsp chilli powder
1 tsp turmeric
2 tbsp olive oil
1 tsp butter
½ tsp ginger powder
1 large onion – peeled and chopped
2 cloves fresh garlic – peeled and chopped
130ml chicken stock or vegetable stock
Salt & pepper to taste
1 tsp unrefined sugar
160g basmati rice
Place chicken pieces into a large freezer bag, add yoghurt, garam masala and turmeric, massage the chicken, making sure that it is well coated.
Seal bag and place in the fridge overnight to marinade.
The following day, place the olive oil into a large frying pan and heat, remove chicken from the bag and place into the frying pan. Sear chicken both sides until brown.
This should take 2-3 minutes each side. Remove from heat and place on a plate.
Next add the remaining olive oil and butter to the frying pan and heat, next add the onions and garlic, cook until they are golden brown.
Add the chilli powder and ginger powder and stir on a very low heat.
Make your chicken stock or vegetable stock and stir in the sugar
Transfer your onions and garlic to your slow cooker and cover with your stock, stir.
Place the chicken into the stock and put the lid on.
Cook on a low setting for 6 hours.
Once your chicken korma is cooked, serve with basmati rice
Basmati rice can be bought already cooked, just pop it into the microwave for required amount of time.