Slow Cooker Chicken Korma

Ingredients

• olive oil30 ml
• chicken thighs650 g
• garlic cloves — crushed3 ea
• fresh ginger — peeled and grated30 g
• shallots — diced4 ea
• ground cumin5 ml
• paprika5 ml
• ground turmeric5 ml
• ground coriander5 ml
• garam masala5 ml
• tomato purée15 ml
• chilli powder2.5 ml
• coconut milk400 ml
• chicken stock100 ml
• ground almonds20 g
• desiccated coconut10 g
• mango chutney20 g

Method

1. Heat the oil in a pan and brown the chicken thighs for 1 minute on each side, then move them to the slow cooker.
2. Add the shallots, garlic and ginger to the pan and cook on a low heat for 2 minutes.
3. Add all the spices and the tomato purée, take the pan off the heat and mix well.
4. Add the spice mixture to the slow cooker with the coconut milk and chicken stock.
5. Add the ground almonds, desiccated coconut and mango chutney, mix well and cook on high for 3 hours.
6. Serve with rice, topped with flaked almonds, sultanas and fresh coriander if you like.