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.
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.