Preparation time is 15minutes
Cook time is 3hours 20minutes
Total time is 3hours 35minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
6
- 2tablespoons canola oil
- 800grams chicken breasts, skinless, diced
- 2 large onion, peeled and diced
- 5centimeters ginger, peeled and grated
- 4 cloves garlic, peeled and minced
- 2teaspoons cumin
- 2teaspoons ground coriander
- 1teaspoons paprika
- 2tablespoons tomato puree
- 1 1/4 cup chicken stock
- 2/3 cup cream
- 100grams ground almonds
- 1tablespoons honey
Description
This simple chicken korma is better than takeaway, rich and creamy with deliciously tender chicken.
Method
Step 1 of 3
Heat half of the oil in a deep pan on medium heat and cook the chicken for 5 minutes to brown. Remove with a slotted spoon and set aside.
Step 2 of 3
Heat the rest of oil and cook the onions for 6-7 minutes. Add the ginger and garlic and cook for 2 minutes. Tip in the spices and cook for 1 minute. Add the tomato puree and tip the chicken back into the pan. Stir to coat, pour over the stock and simmer for 2 minutes. Pour into the slow cooker.
Step 3 of 3
Cook on high with the lid on for 3 hours. Add the cream, ground almonds and honey and cook with the lid off for 10 minutes, until reduced.
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