Ingredients
- 900g chicken breast, cut into chunks
- 1 tablespoon olive oil
- 1 large onion (150g), finely chopped
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon mild chilli powder (optional)
- 2 tablespoons tomato purée
- 200ml full-fat coconut milk
- 150ml chicken stock
- 20g cornflour
- 100g fat-free Greek yoghurt
- Salt and black pepper, to taste
- 240g uncooked basmati rice (about 60g per person)
- 2 tablespoons flaked almonds (toasted, optional)
- Fresh coriander leaves, chopped, for garnish
Instructions
Heat olive oil in a frying pan over medium heat. Add the chopped onion and cook for 5–6 minutes until soft and golden. Add the garlic and ginger, cooking for another minute until fragrant.
Stir in the coriander, cumin, turmeric, garam masala, cinnamon, and chilli powder. Cook for 30 seconds to release the aromas, then transfer everything to the slow cooker.
Add the chicken pieces, tomato purée, coconut milk, chicken stock and cornflour to the slow cooker. Stir well to combine.
Cover and cook on Low for 6 hours or High for 3 hours, until the chicken is tender and cooked through.
Once cooked, stir in the Greek yoghurt and season with salt and pepper to taste. If the sauce seems too thin, remove the lid and cook on High for another 15–20 minutes to thicken slightly.
Cook the basmati rice according to packet instructions. Serve the chicken korma over the rice, topped with toasted flaked almonds and a sprinkle of fresh coriander.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Poultry
- Method: Slow Cooker
Nutrition
- Serving Size: 1
- Calories: 688
- Fat: 20g
- Carbohydrates: 65g
- Protein: 62g
