This delicious slow-cooking korma chicken uses a curry paste made from scratch and is incredibly delicious. If you like a good tasting curry, then you certainly have to try this one.
1 kg of chicken breasts or thighs, cut into cubes
2 tablespoons of ground almonds
400ml (13.5 oz) of coconut cream
½ cup chicken broth
1 onion, diced
1 tablespoon ginger, crushed
2 teaspoons garlic, crushed
1 tablespoon of chili paste
1 teaspoon cayenne pepper
1 teaspoon garam masala
1 teaspoon turmeric, ground
2 teaspoons cumin, ground
2 teaspoons coriander seeds, ground
1 tablespoon of tomato paste
In a frying pan over high heat, add a tablespoon of oil.
Once the oil is hot, add the onion, garlic, ginger, chili, cayenne pepper, garam masala, cumin, turmeric, coriander seeds and tomato paste. Cook until fragrant. (2-3 minutes)
In a slow cooker, add the cubed chicken, spice mixture, ground almonds, coconut cream and chicken broth.
Cook for 6-8 hours over low heat.
Serve and enjoy
If you don’t have time to make korma curry paste from scratch, you can easily replace it with a jarred curry paste purchased at the supermarket. There are many brands, but personally, I would recommend Patak’s curry paste.
Chickpeas are a great addition to a good korma curry. If you like them, I recommend that you add them to your plate. Add them at the same time as you add everything else in the slow cooker.
If at the end of the cooking the curry seems too thin, try adding a mixture of cornstarch and water. Two tablespoons of cornstarch with a little water should be more than enough to thicken the sauce.
Almond flour is the same as ground almonds or almond flour. So don’t stress out if you don’t have the exact same ingredients.