How to make it

  • Preheat the slow cooker to LOW, (if needed by your cooker's manufacturer)
  • Heat the oil in a frying pan and add the chicken pieces. Fry until brown, then remove with a slotted spoon and place in the slow cooker.
  • Add the onions, green chillies, ginger and korma curry paste to the pan and fry for 2-3 minutes, stirring all the time.
  • Now add the coconut cream (or milk), chicken stock and ground almonds. Tear the coriander into pieces and add half to the sauce, seasoning with salt and pepper.
  • Bring the sauce to the boil, stirring occasionally, then spoon over the chicken in the slow cooker.
  • Cover and cook on LOW for 6-8 hours.
  • When you are ready to serve your Chicken Korma, simply give it a stir, then ladle it into bowls and top with spoonfuls of yoghurt, the diced tomatoes and the remaining coriander.
  • Serve with warm chapatis or peshwari naan.

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