Go Back
+ servings
chicken korma, curry, yoghurt

Chicken Korma Curry

No ratings yet
Recipe Serves 4 people
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Gluten Free

Equipment

  • Slow cooker

Ingredients
  

  • 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

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!