Recipe Slow cooker creamy chicken korma : Delicious Food and Suitable for Eating with Family

Recipe Slow cooker creamy chicken korma : Delicious Food and Suitable for Eating with Family - Cooking is a fun activity. Cooking can make you happier, this activity is also suitable to be done with family members. Rarely quatily time with your father or mother? Don't have much time to chat with your brother or sister? Come on, plan your weekend to cook with them! What's the recipe? Check out the recommendations!. This Recipe Slow cooker creamy chicken korma have been designed to be as simple and easy as possible to put into practice with family. With 30m prep, 4 serving, level. Alergi: Contains peanuts, tree nuts, milk, fish and shellfish..

Have your favourite creamy curry just make it in a slow cooker. Great for kids this curry is high fibre and packed with vegies.

Ingredients:



16 Ingredients












  • 1 tbsp vegetable oil










  • 8 small chicken thigh fillets, halved










  • 1/3 cup korma curry paste










  • 2 tbsp tomato paste










  • 1/2 tsp ground cinnamon










  • 1 red onion, cut into wedges










  • 500g Kent pumpkin, cut into 5cm pieces










  • 2 x 125g cans chickpeas, rinsed, drained










  • 400g can premium coconut cream










  • 60g baby spinach










  • 1 Lebanese cucumber, halved, seeded, thinly sliced










  • 1 tomato, seeded, diced










  • 1/2 cup fresh coriander sprigs










  • 1/4 cup fresh mint leaves










  • 1/2 cup plain Greek-style yoghurt










  • Steamed basmati rice, to serve









  • Select all ingredients









Serving Suggestions:



4 Method Steps








  • Step 1


    Heat oil in a flameproof slow cooker bowl or large frying pan over medium-high heat. Add chicken. Cook, stirring, for 5 minutes. Add curry paste, tomato paste and cinnamon. Cook, stirring, for 1 minute or until fragrant.







  • Step 2


    Transfer bowl to slow cooker. Add onion and pumpkin. Season with salt and pepper. Stir well to combine. Cover. Cook on HIGH for 2 hours (or LOW for 4 hours).







  • Step 3


    Add chickpeas. Cook on HIGH for a further 30 minutes or until chicken is tender and cooked through. Stir in coconut cream. Cook on HIGH for a further 10 minutes or until just cooked through. Stir in spinach.







  • Step 4


    Sprinkle curry with cucumber, tomato, coriander and mint. Season with salt and pepper and serve with yoghurt and rice.



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