Slow Cooker Chicken Korma
The Morphy Richards Multifunction Food Cooker is a great choice for making slow cooker chicken korma. The slow cooker setting is perfect for letting the chicken korma cook gently, making the chicken tender and the flavours rich. It's an easy and efficient way to enjoy a delicious chicken korma meal.
Preparation Time: 15 minutes
Cooking Time: 6 hours and 20 minutes
Serves: 4-6
Ingredients:
- 2 garlic cloves
- thumb-sized piece ginger peeled
- 2 large onions finely chopped
- 2 tbsp vegetable oil
- 6 skinless chicken breasts cut into large chunks
- 2 tbsp tomato purée
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp ground coriander
- ¼-½ tsp chilli powder
- 2 tsp sugar
- 300ml chicken stock
- 150ml double cream
- 6 tbsp ground almonds
- basmati rice
- toasted flaked almonds, coriander, and naan breads, to serve (optional)
Method:
Step 1: Set the multi function food cooker to the slow cooker low setting. Blend the garlic, ginger, and onions with a little water until smooth. Heat the oil in a frying pan on medium-high heat and brown the chicken on all sides. Take the chicken out and set it aside.
Step 2: Add the onion paste to the pan and cook on medium heat for 10 minutes until it turns light golden.
Step 3: Mix in the tomato purée, spices, 1 teaspoon of salt, and the sugar. Cook for 1 minute until it smells fragrant. Put the chicken back in the pan with any juices, and pour in the stock. Stir and bring it to a gentle boil, then transfer it to the slow cooker. Cook on low for 6 hours until the chicken is soft and fully cooked.
Step 4: Mix in the cream and ground almonds, and let it simmer for 10 minutes to thicken if needed. Sprinkle with flaked almonds and coriander, if you want.
Step 5: Boil your rice for 10-12 minutes in a pan of boiling water. Serve with naan bread, if you like.
Recipe by BBCGoodFood.
For additional recipes tailored to our multi-function food cooker, click here.
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