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Slow-cooker pulled chicken korma recipe

Slow-cooker pulled chicken korma recipe

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Enjoy all the flavours of a classic korma with hardly any effort. Simply pop the ingredients into your slow-cooker and come back to tender chicken in a luxuriously creamy coconut sauce. Freeze any leftovers to enjoy at a later date. See method

  • Serves 8
  • Takes 2-5 hrs 30 mins
  • 563 calories / serving
  • Freezable

Ingredients

  • 2 large onions, finely chopped
  • 6cm piece fresh ginger, peeled and finely grated
  • 4 large garlic cloves, finely crushed
  • 2 x 600g packs skinless, boneless chicken thighs, excess fat trimmed and discarded
  • 1½ tsp ground turmeric​
  • 2 tbsp mild curry powder
  • 1 tsp smoked paprika
  • 1 tbsp tomato purée​
  • 4 tbsp (roughly 30g) ground almonds
  • 1 tbsp mango chutney
  • 400ml tin reduced-fat coconut milk
  • 1 low-salt chicken stock cube, made up to 200ml with boiling water
  • 4 tbsp natural Greek-style yogurt
  • 200g basmati rice
  • 2 plain naans
  • 20g butter
  • 20g fresh coriander, finely chopped
  • 10g flaked almonds, toasted
  • 1 red chilli, thinly sliced
  • 1 red onion, thinly sliced​
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

    2360kj
    563kcal     28%

  • Fat

    26g 37%

  • Saturates

    9g 45%

  • Sugars

    9g 10%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 44.3g Protein 35.5g Fibre 5.2g

Method

  1. Preheat the slow-cooker to your preferred setting.
  2. Put the onions, ginger and 3 garlic cloves in a blender and blitz to a smooth paste.
  3. Place the chicken thighs in the slow cooker along with the turmeric, curry powder, paprika, tomato purée and onion paste, ground almonds, chutney, coconut milk and stock, and mix everything together until evenly combined. Cook for 2-3 hrs on high, or for 4-5 hrs on low until the sauce has thickened and the chicken is tender. Skim off and discard any fat that rises to the top, then add the yogurt and stir the korma with a wooden spoon until the chicken pulls into thick strands.
  4. When you’re ready to serve, cook the rice and naans according to pack instructions.
  5. Melt the butter in a small pan over a medium heat. Add the remaining garlic and half the coriander, stir to combine then remove from the heat. Fluff the rice with a fork and mix in two thirds of the garlic butter. Brush the remaining butter over the naans.
  6. Divide the rice between 4 plates and top with the curry. Serve garnished with flaked almonds, the remaining coriander, the red chilli and red onion with the garlic naans on the side.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Slow-cooker recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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