Slow Cooker Mild Chicken Coconut Korma

Method

Make it happen

1. 01

   Use thoroughly thawed meat where applicable. Soften onion in oil for 4 minutes; stir in garlic and ginger for 1 minute.

2. 02

   Transfer the aromatics to the slow cooker and add the stock.

3. 03

   Stir coconut milk, ground almonds, coriander, turmeric and garam masala with onion and garlic; add chicken.

4. 04

   Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until everything is cooked through; poultry must reach 75°C in the centre.

5. 05

   Stir and serve once chicken reaches 75°C at its centre.

6. 06

   Taste and adjust seasoning. Prepare rice separately and serve the curry piping hot.