Description
A creamy, nutty, and flavorful chicken korma made effortlessly in the slow cooker. This mild curry is perfect for the whole family and healthier than a takeaway!
Ingredients
Scale
- 650g chicken breast (cut into bite-sized chunks)
- 25g plain flour (or gluten-free alternative)
- 4 tsp mild curry powder
- Pinch of dried chili flakes (adjust for spice preference)
- 1/2 tsp sea salt
- 2 tbsp tomato purée
- 30g ground almonds
- 400ml coconut milk (full-fat or reduced-fat)
- 2 tbsp mango chutney
- 1 tsp garam masala
- Flaked almonds (optional, for garnish)
Instructions
- Add chicken breast pieces to the slow cooker and coat with flour, curry powder, chili flakes, and sea salt.
- Pour in tomato purée, ground almonds, and coconut milk. Stir well.
- Cook on HIGH for 3 hours or LOW for 5-6 hours until the chicken is tender.
- Stir in mango chutney and garam masala for added depth of flavor.
- Garnish with flaked almonds and serve with basmati rice, naan, or poppadoms.
Notes
Use chicken thighs for extra juiciness. Adjust spice levels by modifying chili flakes. For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water and stir in before serving.
- Prep Time: 10 minutes
- Cook Time: 3-6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg
Keywords: slow cooker, chicken korma, fakeaway, easy dinner