Slow cooker chicken korma
This family-friendly curry is easily doubled, so you can make extra to store in the freezer for another dinner.
Ingredients
- 2 small–medium onions, roughly chopped
- 100g/3½oz korma curry paste (or follow pack guidance for serving 4–5 people)
- 2 tsp ground turmeric
- 40²µ/1½´Ç³ú flaked almonds, plus 2 tbsp to garnish (toasted if preferred)
- 8 small chicken thighs (about 700–750g/1lb 9oz–1lb 10oz) skin removed, boneless, excess fat trimmed and each thigh cut into 3–5 pieces
- 100ml/3½fl oz double cream or Greek-style yoghurt
- handful sultanas or raisins (optional)
- salt and freshly ground black pepper
- freshly cooked basmati rice and/or warmed naan bread, to serve
Method
Turn the slow cooker to the High setting to heat up. Put the onions, curry paste, turmeric and flaked almonds into a food processor. Add 100ml/3½fl oz water then whizz until the paste is very smooth. Scrape the paste into the slow cooker.
Stir the chicken pieces into the paste mixture. Add another 200ml/7fl oz water and cook on Low for 6 hours or on High for 3 hours, until the chicken is really tender and the sauce is thick and golden.
Stir in the cream and sultanas, if using, and cook for another 15 minutes on High.
Taste the curry and season with salt and pepper. Scatter with the reserved flaked almonds and serve with rice or bread.