Slow-cooked Chicken Korma

A mild, warming dish, which uses up all that leftover ground almond you won’t use after Christmas.

Ingredients (serves 4):

  • 4 chicken breasts, diced
  • 2 large onions, chopped
  • 3-4 cloves of garlic
  • 50-60g ground almonds
  • 2tbsp lime juice
  • 2-3tsp ginger puree
  • 1 tin of coconut milk
  • 2tsp coriander
  • 2tsp turmeric
  • 4tsp garam massala
  • 5tsp mild curry powder
  • 1tsp cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cardamom
  • salt and pepper, to taste
  • vegetable oil
  • 2-3tbsp brown sugar
  • 1 tub Greek-style yogurt


Blend the onions and garlic and separate into two halves. Mix one half of the paste with the lime juice, ginger puree, some salt and pepper and a little vegetable oil and marinate the chicken in the mix for a few hours (overnight if you go to work the next day).

In the slow cooker pot, sear the marinated meat, then take off the hob and switch the slow cooker on (depending on when you need it for, I recommend either the low or medium setting). Add all other ingredients apart from the yogurt and leave to cook for 5-7 hours. Add the cream just before serving. Serve with rice or naan.

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