Slow Cooker Chicken Korma Curry
Servings 6
Calories 365
Ingredients
- 800 g chicken thighs diced into large pieces
- 1 brown onion finely chopped
- 1 clove garlic minced
- 1 tbsp freshly grated ginger
- 1 tbsp mild curry powder
- 2-3 tbsp korma curry paste depending on your spice preference
- 1 cup coconut milk
- 1 cup chicken stock
- 2 cups pumpkin peeled and diced into small cubes
- 1 large zucchini roughly chopped
- 2 cups baby spinach
- Sea salt and freshly ground black pepper to taste
Instructions
- Add the diced chicken thighs, chopped onion, garlic, grated ginger, mild curry powder, korma curry paste, coconut milk, and chicken stock to the slow cooker. Stir well to combine all the flavours and ensure the chicken is coated in the curry mixture.800 g chicken thighs, 1 brown onion, 1 clove garlic, 1 tbsp freshly grated ginger, 1 tbsp mild curry powder, 2-3 tbsp korma curry paste, 1 cup coconut milk, 1 cup chicken stock
- Cover and cook on high for 2.5 hours (or low 4-5 hours).
- After 2.5 hours of cooking on high, stir in the diced pumpkin and chopped zucchini. Re-cover and continue to cook on high for another 1 to 1.5 hours, or until the vegetables are tender and the chicken is tender and falling apart.2 cups pumpkin, 1 large zucchini
- Once cooking time is complete, turn off the heat. Stir through the baby spinach and allow it to wilt in the residual heat for about 5 minutes.2 cups baby spinach
- Season with sea salt and black pepper to taste. Serve hot with cooked rice or warm naan bread. Garnish with fresh coriander leaves if you like a fresh finish.Sea salt and freshly ground black pepper