Curry is such a wonderful winter comfort food. The warmth of flavour, the heat of chilli, the creaminess of yoghurt, the combination of all those things in your mouth – you just can’t go past it!
This chicken korma recipe is done in the slow cooker. On the days that I’ve left this recipe in the slow cooker before leaving for work, I’ve walked back into the greatest smelling house of all time. Oh. My. Gosh! It’s such an amazing end to the day.
Curry doesn’t have to be unhealthy. It’s all about sticking to a suitable portion size. This recipe offers a good source of protein, a good source of quality carbohydrate and lots of flavour. Serve it with a big bowl of steamed beans, carrots, broccoli and peas and you’ve got yourself a nutritious dinner that will satisfy your soul!
Chicken Korma Curry
- Slow cooker
- ½ tbsp oil, peanut
- 1 chilli, red, small finely chopped (include seeds for extra heat)
- 1 onion, brown finely chopped
- 1 tsp ginger, minced
- 2 clove garlic finely chopped
- 4 tbsp curry paste, korma GF if required
- 800 g chicken, thigh chopped into inch sized pieces
- 400 g tomato, diced, canned
- ¾ cup stock, chicken GF if required
- 260 g yoghurt, natural (1 cup) half to mix through, half to serve
- 400 g chick peas, canned drained
- Heat the oil in pan and sauté the chilli, onion, garlic and ginger until soft. Add the curry paste and cook for a further minute until fragrant. Transfer to a slow cooker.
- Add chicken to the pan and cook in batches until just golden. Transfer each batch of chicken into the slow cooker.
- Add the tomatoes and stock to the slow cooker and cook on low for 5-6 hours.
- Add the yoghurt and chickpeas and leave on low heat for a further 20 minutes or until heated through. Serve.
½ serve carbohydrate
1 serve protein
- 1 serve fat
1 serve vegetables