Slow Cooker Curry

Makes 4 servings

Cooking time: 6-8 hours in a slow cooker

Temp: Low

This child-friendly version of the classic Indian dish will turn your kids into curry lovers! Serve your korma  on a bed of rice, with a dollop of plain yoghurt and some naan bread. Delicious!

• 2 tbsp of butter
• 500g of skinless boneless chicken thighs, cut into strips
• Salt and pepper
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 2 cm of root ginger, finely chopped
• 3 tbsp of Korma Curry Paste
• 4 tbsp of ground almonds
• 200 ml of chicken stock
• 3 tbsp of double cream
• Dried coriander (optional)

Method

Heat the butter in a pan, season the chicken with salt and pepper and seal the chicken.  Lift out of the pan using a slotted spoon and transfer to the slow cooker. 

Sauté the onion, garlic and ginger for approximately 3 minutes until the onions are soft.  Mix in the curry paste and cook for another minute.  Then add the almonds and the chicken stock. 

Bring to a boil and pour over chicken in the slow cooker. Cover and cook on low for 6-8 hours.

A few minutes prior to serving stir in the cream.  At this time you could add a few pinches of coriander if your kids like it.