Dinner [On My Radar] 🔎

Slow Cooker Chicken Korma Recipe

Name: Slow Cooker Chicken Korma Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 4 servings
Ingredients: 1 kg chicken thighs (halved *Use chicken breasts if you prefer.); 175 grams full-fat Greek yogurt; 1 tablespoon garam masala; 1 tablespoon cumin; ¼ teaspoon curry powder (mild or medium); 1 tablespoon coriander; 2 teaspoons turmeric (separated); 1 teaspoon chili powder; 1 teaspoon chili flakes; Zest of 1 lemon; 1 medium yellow onion (chopped); 1 shallot (finely chopped); 6 cloves garlic (minced); 2- inch piece ginger (minced); 1 tin (400ml full-fat coconut milk); 4 tablespoons tomato paste

4 servings

doses

15 minutes

tempo ativo

6 hours 15 minutes

tempo total

Começar a Cozinhar

Ingredientes

1 kg chicken thighs (halved *Use chicken breasts if you prefer.)

175 grams full-fat Greek yogurt

1 tablespoon garam masala

1 tablespoon cumin

¼ teaspoon curry powder (mild or medium)

1 tablespoon coriander

2 teaspoons turmeric (separated)

1 teaspoon chili powder

1 teaspoon chili flakes

Zest of 1 lemon

1 medium yellow onion (chopped)

1 shallot (finely chopped)

6 cloves garlic (minced)

2- inch piece ginger (minced)

1 tin (400ml full-fat coconut milk)

4 tablespoons tomato paste

Instruções

Prepare the Marinade: In a large bowl, combine the Greek yoghurt, 1 teaspoon of turmeric, garam masala, curry powder, cumin, coriander, chilli powder, and chilli flakes. Mix well.

Marinate the Chicken: Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Allow to marinate for at least 30 minutes at room temperature, or preferably overnight in the refrigerator.

Brown the Chicken: If your slow cooker has a sear function, use it; otherwise, heat a tablespoon of olive oil in a skillet over medium heat. Remove the chicken from the marinade (do not discard the marinade) and brown on all sides. Set the browned chicken aside.

Sauté the Aromatics: In the same skillet or your slow cooker (if it has a sauté function), add a bit more oil if needed and sauté the onion, shallot, garlic, and ginger for about 10 minutes, or until the onions are golden.

Combine and Cook: Stir the remaining marinade, lemon zest, tomato paste, remaining teaspoon of turmeric and coconut milk into the sautéed aromatics. Bring to a gentle simmer, then return the chicken to the slow cooker. Cover and cook on low for 6 hours or high for 3 hours.

Informação Nutricional

Tamanho da Dose

Calorias

535 kcal

Gordura Total

36 g

Gordura Saturada

10 g

Gordura Insaturada

23 g

Gordura Trans

0.2 g

Colesterol

210 mg

Sódio

325 mg

Carboidratos Totais

12 g

Fibra Alimentar

2 g

Açúcares Totais

5 g

Proteína

39 g