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Chicken Korma Slow Cooker Recipe is one of my favourite dishes when I have a takeaway. I’ve been trying to create the same sweet and coconutty curry in my slow cooker for a while, and I’ve finally cracked it.
It’s hideously unhealthy – but goodness gracious does it taste divine! 😂
Ingredients:
300ml extra thick cream
2 tablespoons sugar
A 200g tub Aioli dip
Half a 290g jar of korma spice paste
500g baby plum tomatoes
400g diced white onions
150g diced red onions
200g Creamed coconut
190g jar diced chilli and garlic in olive oil
800g chicken thighs
1 knob Salted butter
Salt
Directions:
Fry off all the vegetables with the jar of chilli and garlic in oil, and the korma paste. Once fried, leave on high for 3 hours. Then blitz into a puree.
Add the cream, coconut, aoili and sugar. Stir.
Fry the chicken thighs in the salted butter. Seal all the outside so they’re golden brown, then pop it all into the slow cooker and finish for 3 hours on low.
Serve with rice 😍
By Sophie Amber
