This week, Lucy has forked up a simple but perfectly spiced slow cooked supper dish your family will thank you for.
I can always eat a curry. Day or night. Mostly nights, but a curry for breakfast wouldn’t be the end of the world. It’s a versatile dish, it can be speedy and for the family or slow and fragrant, just right for guests. In a big bowl with a spoon when hungover or at a stylishly laid table with a linen napkin, curry has no airs and graces. I feel I have been neglecting my lovely Crockpot, so this weekend I dusted it off and made this completely delectable Slow Cooker Chicken Korma Curry.
The recipe this is based on billed the curry as a Pasanda. I have re-named it as a Korma due to the almond and creamy nature of this dish, but I’m no curry aficionado Right or wrong *probably wrong* all I do know is this Slow Cooker Chicken Korma Curry is so, so good. Creamy, warming, soft, comforting: this curry will exhaust all my predictable food blogger phrases in one post. And it’s simple, so, so simple. Plonk everything in your slow cooker and leave it. You can fry off the chicken, onions and garlic first, but the whole point of a slow cooker for me, is it’s all-in-one nature. If you don’t have a slow cooker, buy one. No, seriously, I have also made this Korma Curry on the hob and it is as wonderful, just fry everything off, pour in the coconut milk and simmer for 20 minutes, lid on. With the slow cooker the timings are up to you. I started mine for an hour on high then cooked it on low for another 2 and a half hours until tender and unctuous. This suited my timings, but cook this to suit yours, this brilliant curry can sit simmering on low for up to 6 hours.
Let your dish cook away whilst your day races past you then it’s ready to comfort you and your family whenever you’re ready for curry. All day, every day, if it’s my family.
This recipe will feature on Lucy Loves this week.
Slow Cooker Chicken Korma Curry Recipe
You will need a slow cooker, or not, this can be made on the hob
Serves up to 4
- 500g chicken breast or thigh fillet, chopped into bite sized pieces
- 1 large onion, sliced
- 2 to 3 cloves garlic, chopped
- 1 teaspoon lazy ginger or an inch fresh ginger, peeled and chopped
- 1 fresh red chilli, chopped and de seeded if you prefer a little less heat
- 2 heaped tablespoons ground almonds
- 5 tablespoons tomato paste
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 2 teaspoons curry powder
- 1 and a half teaspoons chilli powder
- 1 x 400ml can coconut milk
- salt and pepper
- Optional handful of fresh spinach
- Fresh coriander to garnish with rice, naan, mango chutney to accompany
Take your slow cooker and switch on high to heat up.
Cut the chicken into bite sized pieces and put into the slow cooker pot. Add the sliced onion and garlic followed by the ground almonds.
Drop in the chopped fresh chilli and ginger then the tomato paste, garam masala, turmeric, ground coriander, cumin, curry powder and chilli powder.
Pour in the coconut milk, stir well then season with salt and pepper. Put on the lid and cook for 3 hours on high or 6 on low. Once cooked, add a handful of fresh spinach, stir then put the lid back on for 5 more minutes.
Check for any additional seasoning needs then serve this curry with rice, naan, mango chutney and garnish with handfuls of fresh coriander.
The original recipe from Baking Queen 74, with thanks to her.