Slow Cooker Chicken Korma

640kcal w/ white rice

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

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.

Step 3

Sprinkle the cornflour, ground almonds and desiccated coconut over the mixture in the slow cooker. Add the tomato puree, mango chutney and 2 tablespoons of sultanas.

Step 4

Dissolve the chicken stock in the hot water and add to the slow cooker, along with the coconut milk. Stir well, ensuring the sauce is completely combined, then cook on high for 3 hours or 6 hours on low.

Step 5

Serve the curry sprinkled with the remaining sultanas and chopped almonds.

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