About this recipe:This lovely slow cooker chicken korma is minimal effort and maximum outcome. Great for starting well ahead of dinner and freezes well once cooked. This chicken korma uses a whole jointed chicken instead of just the breast to create a richer flavour resulting in lovely slightly alternative korma.
2 red chillies, seeded
1 pinch ground cinnamon
2 teaspoons ground cumin
1/2 teaspoon ground mace
1/2 teaspoon paprika
1 tablespoon honey
1 bunch fresh coriander, chopped
2.5kg whole chicken, jointed
2 tablespoons sunflower oil
4 large onions, roughly chopped
2 cloves garlic, minced
3cm piece root ginger, finely chopped
4 tablespoons korma paste
300ml chicken stock
150g plain yoghurt
salt and pepper, to taste
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Method Prep:15min › Cook:7hr › Ready in:7hr15min
Preheat the slow cooker to the auto or low setting. In a food processor, combine the chillies, cinnamon, cumin, mace, paprika, honey and half the coriander and pulse until smooth. In a bowl, combine the paste and the chicken pieces and mix thoroughly to coat.
In a frying pan, heat the oil and add the onions and garlic. Cook and stir for 2 minutes until soft. Add the root ginger and stir for a further few minutes. Transfer to the slow cooker. In the same pan, increase the heat and add the contents of the chicken and paste mixing bowl, and stir continuously for 3 to 4 minutes. Add the korma paste and mix well. Add the stock and bring to a simmer, mixing well to combine the ingredients. Add the yoghurt and mix well, stirring to a simmer. Season and transfer everything to the slow cooker.
Cook on auto or low setting for 6 to 7 hours or on high for 4 to 5 hours.
Remove the chicken pieces from the slow cooker and shred the meat. Discard the bones and return the chicken to the slow cooker. Serve with the remainder of the chopped coriander.