Slow Cooker Chicken Korma

INTRODUCTION

Slow Cooker Chicken Korma is a flavorful and aromatic dish that brings a taste of India to your kitchen. This dish is perfect for anyone who loves rich and creamy curries but wants an easy recipe that does not require constant attention. Just toss your ingredients into the slow cooker, and let it do the work for you. The result is tender chicken simmered in a luscious coconut sauce, infused with mild spices that create a warm and inviting meal. Whether you are cooking for a cozy family dinner or a fun get-together with friends, this recipe has got you covered.

WHY YOU WILL LOVE THIS RECIPE

There are many reasons to love Slow Cooker Chicken Korma. First, it is incredibly easy to make. With just a few simple steps, you can prepare a delicious meal without spending hours in the kitchen. Second, the flavors are rich and satisfying. The blend of spices, coconut milk, and mango chutney creates a sweet and savory taste that everyone will enjoy. Additionally, this dish is adaptable, allowing you to adjust the spice level to suit your taste. Finally, it’s a perfect make-ahead meal. Prepare it in advance, and you will have a fantastic dinner ready to go.

HOW TO MAKE Slow Cooker Chicken Korma

Making Slow Cooker Chicken Korma is simple and straightforward. Follow these steps to create a dish full of flavor with minimal effort.

EQUIPMENT NEEDED

To prepare this dish, you will need:

• A slow cooker
• A cutting board
• A sharp knife
• Measuring spoons
• A mixing spoon

Ingredients You’ll Need

• 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)

STEP-BY-STEP INSTRUCTIONS

1. Add chicken breast pieces to the slow cooker and coat with flour, curry powder, chili flakes, and sea salt. Make sure that the chicken pieces are evenly coated for consistent flavor.

2. Pour in tomato purée, ground almonds, and coconut milk. Stir well until all the ingredients are mixed thoroughly. The mixture should look creamy and well combined.

3. Cook on HIGH for 3 hours or LOW for 5-6 hours until the chicken is tender. The longer cooking time allows the flavors to meld together beautifully.

4. Stir in mango chutney and garam masala for added depth of flavor. This step brightens the dish and adds a touch of sweetness.

5. Garnish with flaked almonds and serve with basmati rice, naan, or poppadoms. The almonds add a crunchy texture that complements the creamy curry perfectly.

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HOW TO SERVE Slow Cooker Chicken Korma

Slow Cooker Chicken Korma is best served hot. You can place it over a bowl of fluffy basmati rice, pack it into warm naan bread, or enjoy it alongside crispy poppadoms. This curry pairs nicely with a side salad or cucumber raita to balance the richness of the korma. Feel free to garnish with fresh cilantro or more flaked almonds for a beautiful presentation.

STORAGE & FREEZING : Slow Cooker Chicken Korma

If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up on the stove or in the microwave until heated through. If you want to freeze the korma, place it in a freezer-safe container and store it for up to 3 months. Thaw it in the refrigerator overnight before reheating.

SERVING SUGGESTIONS

You can serve Slow Cooker Chicken Korma in various ways. Here are some suggestions:

• With fluffy basmati rice and a sprinkle of cilantro
• In warm naan bread as a delicious wrap
• With crispy poppadoms or chips on the side
• Paired with a light cucumber salad or steamed vegetables

VARIATIONS

This recipe is very flexible, allowing for several variations:

• Vegetarian Option: Substitute chicken with chickpeas or tofu for a plant-based version.
• Extra Veggies: Add chopped bell peppers, spinach, or carrots for added nutrition and flavor.
• Spicier Version: Increase the amount of chili flakes to make the korma hotter.
• Different Proteins: Try using lamb, beef, or shrimp instead of chicken for a unique twist on the dish.

FAQs

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Q1: Can I use frozen chicken for this recipe?
A1: Yes, you can use frozen chicken, but it is best to thaw it first for even cooking.

Q2: Can I use low-fat coconut milk?
A2: Yes, you can use low-fat coconut milk, but the dish may not be as creamy.

Q3: How do I adjust the spice level?
A3: You can add more or fewer chili flakes according to your spice preference. You can also choose a mild curry powder.

Q4: What sides pair well with this dish?
A4: Basmati rice, naan bread, or poppadoms work well. A light salad can also be a refreshing side.

MAKE-AHEAD TIPS FOR Slow Cooker Chicken Korma

To make your cooking experience easier, here are a few make-ahead tips:

• Prep the Ingredients: Cut the chicken and measure the spices the night before. Store them in the fridge to save time.
• Mix Everything in Advance: You can also combine the dry ingredients and store them in a container, making assembly quicker.
• Marinate the Chicken: Let chicken pieces marinate with spices and flour for a few hours or overnight for enhanced flavor.
• Cook and Freeze: Prepare the korma in advance, let it cool, and store it in the freezer for a quick meal later.

Slow Cooker Chicken Korma is an easy, tasty dish you can enjoy anytime. With its rich and creamy sauce, you will satisfy your cravings without spending all day cooking. Enjoy this dish at home, and share it with family and friends.

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