Slow Cooker Chicken Korma
3 hrs on HIGH or 5–6 hrs on LOWServes 4
Creamy coconut curry with tender chicken, ground almonds, and mango chutney, cooked entirely in a slow cooker.
| prepCut chicken into bite-sized chunks | |||
| 650 g chicken breast, cut into bite-sized chunks | Coat chicken with flour & spices | Add tomato purée, almonds & coconut milk, cook HIGH 3 hrs or LOW 5–6 hrs | Stir in mango chutney & garam masala, sprinkle almonds if using |
| 25 g plain flour | |||
| 4 tsp mild curry powder | |||
| Pinch of dried chilli flakes | |||
| 1/2 tsp sea salt | |||
| 2 tbsp tomato purée | |||
| 30 g ground almonds | |||
| 400 ml coconut milk | |||
| 2 tbsp mango chutney | |||
| 1 tsp garam masala | |||
| Flaked almonds (optional) | |||
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