Make a mild and creamy korma in the slow cooker. Sure to become a family favourite, slow cooking ensures tender chicken and a rich, fragrant curry sauce
Prep:15 mins
Serves 4-6
2 garlic clovesthumb-sized piece ginger, peeled2 large onions, finely chopped2 tbsp vegetable oil6 skinless chicken breasts, cut into large chunks2 tbsp tomato purée1 tsp ground cumin1 tsp paprika1 tsp turmeric1 tsp ground coriander¼-½ tsp chilli powder2 tsp sugar300ml chicken stock150ml double cream6 tbsp ground almondstoasted flaked almonds, coriander, basmati rice and naan breads, to serve (optional)
STEP 1Heat the slow cooker to low. Put the garlic, ginger and onions in a small blender with a splash of water and whizz to a paste. Heat the oil in a frying pan over a medium-high heat and sear the chicken all over. Remove from the pan and set aside, then add the onion paste. Fry over a medium heat for 10 mins until lightly golden.STEP 2Stir in the tomato purée, spices, 1 tsp salt and the sugar, fry for 1 min until aromatic, then put the chicken back into the pan (with any resting juices) and add the stock. Stir and bring to a simmer, then spoon into the slow cooker. Cook on low for 5-6 hrs until the chicken is tender and cooked through.STEP 3Stir through the cream and the ground almonds and bubble for 10 mins to reduce, if needed. Scatter with flaked almonds and coriander, if using, then serve with rice and naans, if you like.
