Slow-cooked korma curry

Arlene Thompson. INLT 16-611-CON
Arlene Thompson. INLT 16-611-CON

A local weight management group enjoyed learning the benefits of a slow cooker with Arlene at Carrickfergus Cookery School, Carrick YMCA last week.

They made beef casserole, pulled pork and this family-friendly chicken Korma.

Everyone loved the idea of having a tasty nutritious meal all ready to eat after a long day.

And even more so given that eight hours in a slow cooker uses the same electricity as 30 minutes in the oven.

Chicken Korma

(Serves 4)

1 tbsp vegetable oil

500g chicken thighs (skinless and boneless, cut into strips)

Salt and pepper

1 onion, finely chopped garlic (2 x cloves), crushed

Root ginger (approximately 2cm), finely chopped

3 tbsp korma curry paste

3 tbsp ground almonds

400ml chicken stock

3 tbsp half-fat crème fraiche or low fat yogurt

Fresh coriander leaves (optional)

1 Heat the oil in a large pan, season the chicken with salt and pepper and add to the pan. Cook the chicken on all sides to lightly brown and seal in the juices.

2 Lift the chicken out of the pan using a slotted spoon and transfer to the slow cooker.

3 Add the onion and cook for approximately 3 minutes in the same pan until the onions are soft. Add the chopped garlic and ginger for the last minute.

4 Mix in the korma curry paste and cook for another minute then add the ground almonds and the chicken stock.

5 Bring to a boil and pour over chicken in the slow cooker. Cover with lid and cook on low for 3-4 hours.

6 A few minutes prior to serving stir in the cream (or half-fat crème fraiche, or low fat yogurt), then add the coriander if your kids like it!

7 Serve the korma on a bed of rice, with a dollop of plain yoghurt.

Cook’s Tip: Try using brown Basmati rice (my favourite brown rice), as it is not as heavy as other types.