Slow cooker chicken korma
Slow cooker chicken korma combines tender chicken thighs in a creamy, spiced sauce with green beans for a satisfying dish. Effortless to make, this dish brings the vibrant flavours of Indian cuisine to your table.
Cook time 285 min
Prep time 10 min
Ingredients:
1 tbsp olive oil8 chicken thighs
1 onion
1/2 cup curry paste
1/2 cup chicken gravy
1 cup green beans
1/3 cup greek yogurt
Slow cooker chicken korma is a delicious and easy-to-make dish that brings the rich flavors of Indian cuisine to your kitchen with minimal effort. This recipe uses chicken thighs cooked to tender perfection in a creamy, spiced sauce featuring curry paste, chicken gravy, and Greek yogurt. With the added crunch of fresh green beans, this dish is both satisfying and nutritious. Perfect for a busy weeknight or a cozy weekend meal, it's a crowd-pleaser that requires little hands-on time.
Instructions:
- Finely chop the onion.
- Trim and cut the green beans into 1-inch pieces if not already prepared.
- Skin and debone the chicken thighs if not already done.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Add the chicken thighs to the skillet and sear for 2-3 minutes on each side until they are browned but not cooked through.
- Once seared, transfer the chicken to your slow cooker.
- In the same skillet, add the finely chopped onion and sauté for about 3-4 minutes until softened and translucent.
4. Combine Ingredients in Slow Cooker:
- Add the sautéed onions to the slow cooker with the chicken thighs.
- Pour in the 1/2 cup of curry paste and 1/2 cup of chicken gravy.
- Add the green beans to the slow cooker.
- Stir everything gently to ensure that the chicken is evenly coated with the curry paste and other ingredients.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- About 10 minutes before serving, gently stir in the 1/3 cup of Greek yogurt.
- Let the dish continue to cook for the final 10 minutes to allow the flavors to meld together.
- Once done, give the korma a final stir.
- Serve the chicken korma hot, garnished with fresh cilantro if desired.
- Enjoy with naan bread or rice.
Cooking chicken korma in a slow cooker not only simplifies the process but also intensifies the flavors, making it an irresistible dish. The chicken becomes extremely tender, and the sauce develops a depth of flavor that is truly comforting. This dish pairs well with rice or naan bread and can be adjusted to suit your taste preferences. Give this recipe a try for a delightful meal that your whole family will enjoy.
Slow cooker chicken korma FAQ:
Cook the chicken korma on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and fully cooked by the end of the cooking time.
You can substitute Greek yogurt with regular plain yogurt or coconut milk for a dairy-free option. However, this may alter the flavor and creaminess of the dish.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving. For longer storage, consider freezing the korma for up to 3 months.
The chicken is done when it reaches an internal temperature of 165°F (75°C) and is tender enough to shred easily with a fork.
Yes, you can add other vegetables such as bell peppers, carrots, or peas. Just keep in mind that cooking times may vary, so adjust accordingly to ensure all vegetables are tender.
Cooking Tips:
- For extra flavor, marinate the chicken thighs in the curry paste for a few hours or overnight before cooking.
- If you prefer a spicier korma, add some chopped green chilies or a pinch of cayenne pepper to the curry paste.
- Make sure to sauté the onion until it is soft and golden to bring out its sweetness before adding it to the slow cooker.
- For a thicker sauce, you can mix a tablespoon of cornstarch with water and stir it into the korma about 30 minutes before serving.
- Feel free to add other vegetables such as potatoes, carrots, or peas to make the dish more hearty and nutritious.
- Serve the korma with basmati rice or warm naan bread to soak up the delicious sauce.
Nutrition Facts
4 ServingsCalories 510kcal
Protein 36g
Carbohydrates 10g
Fiber 2.34g
Sugar 5g
Fat 40g
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