SLOW-COOKER CHICKEN KORMA
Make a mild and creamy korma in the slow cooker. Sure to become a family favourite, slow cooking ensures tender chicken and a rich, fragrant curry sauce
Provided by Anna Glover
Categories Dinner, Main course
Time 6h35m
Yield Serves 4-6
Number Of Ingredients 16
Steps:
- Heat the slow cooker to low. Put the garlic, ginger and onions in a small blender with a splash of water and whizz to a paste. Heat the oil in a frying pan over a medium-high heat and sear the chicken all over. Remove from the pan and set aside, then add the onion paste. Fry over a medium heat for 10 mins until lightly golden.
- Stir in the tomato purée, spices, 1 tsp salt and the sugar, fry for 1 min until aromatic, then put the chicken back into the pan (with any resting juices) and add the stock. Stir and bring to a simmer, then spoon into the slow cooker. Cook on low for 5-6 hrs until the chicken is tender and cooked through.
- Stir through the cream and the ground almonds and bubble for 10 mins to reduce, if needed. Scatter with flaked almonds and coriander, if using, then serve with rice and naans, if you like.
Nutrition Facts : Calories 511 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 1.4 milligram of sodium
INDIAN CHICKEN KORMA IN THE SLOW COOKER
This mild, delicately fragrant curry has a rich creamy sauce that sure to be a winner. Serve with plain boiled rice or warm naan bread. This chicken korma tastes even better reheated on the next day.
Provided by Smars
Categories World Cuisine Recipes Asian Indian
Time 7h35m
Yield 4
Number Of Ingredients 18
Steps:
- Combine onions, chile pepper, garlic, and ginger in a blender; blend until smooth. Cut each chicken thigh into 4 pieces.
- Heat oil in a large skillet over high heat and brown chicken pieces in batches until evenly browned on all sides, about 5 minutes per batch. Transfer to a slow cooker.
- Melt butter in the same skillet over medium heat and add onion mixture once butter has melted. Cook until flavors are well combined, about 3 minutes. Stir in cumin, fennel, cardamom, paprika, turmeric, and cinnamon and cook for 1 minute more. Mix in chicken stock, sugar, and salt; bring to a boil. Pour contents of skillet over chicken in the slow cooker. Cover.
- Cook on Low until chicken is cooked through and flavors are well combined, about 7 hours. Stir in heavy cream and ground almonds.
Nutrition Facts : Calories 436 calories, Carbohydrate 15 g, Cholesterol 118.5 mg, Fat 31.1 g, Fiber 2.3 g, Protein 25.1 g, SaturatedFat 12.3 g, Sodium 384.2 mg, Sugar 6.8 g
SLOW COOKER CHICKEN KORMA
Can't wait to try this aromatic dish! I love my slow cooker because I can brown the meat in it and then switch to slow cooker mode. Whether or not you have to brown the meat separately or not, this seems to be a very easy, yet flavorful, dish.
Provided by DailyInspiration
Categories Chicken
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the slow cooker if necessary. Heat the oil in a skillet, add the chicken a few pieces at a time until they are all in the pan, then fry, stirring, until golden. Remove the chicken from the pan with a slotted spoon and put it in the slow cooker pot.
- Add the onions, chilies, ginger and curry paste to the pan and fry, stirring, for 2-3 minutes. Pour in the coconut cream or milk, stock, and ground almonds. Tear half the cilantro into pieces and add to the sauce with a little salt and pepper. Bring to a boil, stirring, then spoon over the chicken.
- Cover with a lid and cook on low for 6-8 hours. Stir the korma, then ladle it into bowls, top with spoonfuls of yogurt, the tomatoes and extra raw onion and the remaining cilantro torn into small pieces. Serve with warm chapattis.
Nutrition Facts : Calories 855.9, Fat 52.7, SaturatedFat 21.9, Cholesterol 166.1, Sodium 308.1, Carbohydrate 58, Fiber 5, Sugar 46.3, Protein 39.8
SLOW COOKER LAMB (OR CHICKEN) KORMA
A mild, rich, creamy curry. This recipe is adapted from "Creamy lamb and almond curry" from Slow Cooking Curry & Spice Dishes (Humphries). Instead of using creme fraiche, I used creamed coconut. Delicious, and the meat just falls apart in your mouth! To grind the almonds, you can use a mortar and pestle.
Provided by joanne.smolka
Categories Curries
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mash the garlic with the ginger and almonds, then mix with 4 tbsp of the water to form a paste.
- Heat the oil in a large frying pan, addd the meat in batches and fry until browned all over. Transfer the meat to the crock pot with a draining spoon.
- Add the onion to the pan and fry, stirring, for 2-3 minutes until turning golden. Add to crock pot.
- Add creamed coconut and water to the pan. Stir the creamed coconut until almost melted, then add the spices and the almond paste and bring to a boil. Season to taste with salt and pepper. Pour into the crock pot, stir, cover and cook on high for 3 hours or low for 6 hours until the meat is really tender.
- Stir in the garam masala, taste and re-season if necessary. Garnish with wedges of lemon and torn coriander leaves and serve with pilau rice and a green salad or other vegetable curry.
CHICKEN KORMA
Chicken korma is a spiced Indian dish. It's not spicy-hot, but it's very flavorful from ingredients like cloves and ginger. Serve it with rice to soak in all the sauce. -Jemima Madhavan, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. Drain., In a large skillet, saute the onion, cinnamon, bay leaf and cloves in oil until onion is tender. Add the chicken, garlic, curry and ginger; cook and stir 1 minute longer. Stir in the tomatoes, salt and potato., Cover and cook until chicken is no longer pink, 10-15 minutes. Remove from the heat; discard cinnamon, bay leaf and cloves. Stir in sour cream. Serve with rice.
Nutrition Facts : Calories 313 calories, Fat 12g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 665mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
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- In a bowl mix together the yoghurt, cumin, chilli, turmeric, ginger, mixed spice and salt, then stir in the chicken thighs. Cover and place in the fridge for at least 30 minutes.
- Heat a little oil in a pan over a medium heat, and add the marinated chicken, chopped onion and garlic. Ensure the meat is sealed (approximately 2 minutes), then transfer everything to the slow cooker.
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- Now make your korma sauce: add drained cashews, chicken broth, tomato paste, ginger, honey, garam masala, cumin, turmeric, cinnamon, crushed red pepper (if using) and salt to a high powered blender. Poke a hole in the top of your coconut milk (the hard cream part), and pour the watery part of the coconut milk into your blender with the other ingredients. Save the coconut cream for later use. Blend until smooth, allowing the cashews to create a creamy paste. Add more broth if your sauce is too thick.
- Pour sauce on top of the chicken. Top with onion and garlic. Set your slow cooker to low and cook for 4-6 hours (depending on your slow cooker).
- Stir in the coconut cream, add salt to taste and raisins (if using). Serve over cauliflower rice, or basmati rice. Top with cilantro and almonds (if using).
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