Name: Slow Cooker Chicken Korma
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 2
Cuisine: Indian
Ingredients: 1 tbsp olive oil; 2 chicken breasts (around 125g / 4.5oz each), skinless and boneless and cut into bite-sized pieces; 1 onion, finely diced; 1 clove garlic; 1 tsp ginger paste; 1 tbsp tomato puree; 125ml / 1/2 cup chicken stock; 60ml / 1/4 cup full-fat natural yogurt; 2 tbsp heavy/double cream; 1 tbsp flaked almonds; few sprigs of fresh coriander, finely chopped – to garnish (optional); 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground turmeric; 1/2 tsp garam masala

Question 1

What is korma?

Accepted Answer

Korma is a traditional Indian curry, in which meat or vegetables are cooked over low heat. The name in Urdu translates to 'to braise', which is the technique of first cooking over a dry heat (such as frying) and then adding liquid and slowly simmering. When making a korma, low heat is essential to stop the yogurt from splitting or curdling. 

In the UK Korma reigns supreme as a firm favourite, with research showing it's the second most eaten curry, after tikka masala. Coconut milk is often used and almonds are often added to the dish. This recipe uses natural yogurt and a little cream, to give a beautifully creamy consistency.

Question 2

Is it spicy?

Accepted Answer

Korma is typically a mild curry. The spices in this recipe are ground cumin, ground coriander, garam masala and turmeric. No curry or chilli powder in sight! All of these are fairly mild and while they will give a warming effect, the curry isn't hot.

If you are particularly sensitive to spice then you could substitute the turmeric with sweet paprika. Although bear in mind that turmeric adds a lot of colour to the dish, so if you do remove it you might want to consider a little saffron as an alternative to obtain that distinctive orange hue.

Question 3

Do I need to brown the chicken first?

Accepted Answer

If you are really short on time then you can skip the step of browning the chicken and onion first. The chicken will cook perfectly fine in the slow cooker providing you follow the recommended times. Contrary to popular belief, it won't make it less juicy either.

However, browning the chicken and onion adds flavour to the dish so I strongly suggest you do this. It also gives you the opportunity to 'bloom' the spices, which means lightly cook them so they release their aromatics. This also packs even more flavour.

Question 4

How can I stop the yogurt curdling?

Accepted Answer

cooker this really helps to reduce the risk of the yogurt splitting. 

There are also a few key things you can do to reduce the chances of that ick bumpy texture occurring:
1.	Use full-fat yogurt (although it's not impossible to successfully use low fat if that's your prerogative, you'll just need to be more careful) 
2.	Bring the yogurt to room temperature before using it. This will stop the yogurt from heating as quickly which can cause it to curdle.
3.	Whisk the yogurt with a little cornflour. Whisk it really well until everything is fully combined and the texture of the yogurt is a little fluffier. (I don't find this necessary if I temper the yogurt first, as per the next step).
4.	Temper the yogurt with the curry before fully adding. To do this take a little of the sauce into a large mug and then slowly add the yogurt a little at a time and whisk it in until fully combined. Then add the whole mugful back into the slow cooker.

Question 5

Can I make it in advance?

Accepted Answer

You can keep the cooked chicken korma in a sealed container in the fridge for up to 3 days. Reheat on the hob/stove or in the microwave until steaming hot. 

You can also freeze leftovers for up to 3 months. However, the texture may not be as appealing as freshly cooked, as the yogurt may split a little, although the flavour won't be affected.

Question 6

What can I serve it with?

Accepted Answer

Rice, chapati or naan bread are great options for accompaniments. You can try this saffron basmati rice for an extra pop of colour. 

A dollop of chutney can also add even more flavour. Just make sure to go for a mild one if you aren't a spice fan (mango chutney is a good option).

If you are looking for starters or sides then try this chicken pakora recipe for a super-tasty addition.

Slow Cooker Chicken Korma

Description

Ingredients

Instructions

Notes

Nutrition