Novice cooks! It’s time to take our cooking to another level and purchase a piece of culinary equipment that is going to take our food to another level, while potentially reducing the amount of effort we actually have to put in.
For this recipe you will need a slow cooker, although to be frank you could actually adapt the method slightly and allow the sauce to thicken out by cooking off in a pan.
Finally, this isn’t just a normal chicken korma from the take-away that tastes like a curry-based dessert. This has flavour, so much flavour, and you will end up with a fresh, vibrant and delicious meal – the star ingredient being chicken that falls a part with the most subtle pressure.
The below method is for two people, and assumes you are using a 3.5L slow cooker (I know that is not useful, but this is still a novice blog, right?!)
- Approximately 500g boneless chicken chunks
- Two tablespoons of oil
- Three tablespoons of korma paste (not sauce, paste, OK?!)
- 125ml of stock (preferably chicken)
- One onion (finely chopped but leave a some behind for garnish at the end)
- Between half an inch to an inch of finely chopped fresh root ginger
- One green chilli (without the seeds) finely chopped. You can of course add more chilli for a kick if you wish
- One diced tomato
- 100g of coconut cream or milk
- One fistful of coriander
- Salt and pepper to season
This is gonna cost about £10-£15 depending on how much you shop about. The chicken obviously has the bulk of the cost.
- If you are about to start cooking this, don’t. Go back and check the ingredients, and for anything that says ‘diced’ or ‘cubed’ or ‘finely chopped’, do it now – trust me.
- Add the oil to a frying pan and when heated up, add your chicken. Fry the chicken until it is browned off and add it to your slow cooker, making sure the oil remains in the pan.
- In the same pan with the chicken oil, add the onions (leaving some behind) ginger, chilli, coconut cream and korma paste. Stir this in and season with the salt and pepper. Cook for two – three minutes ensuring you don’t burn any sauce.
- Add your stock and stir in, after a minute add some torn coriander leaves. Cook for a further couple of minutes and then spoon this beautiful sauce over your chicken in the slow cooker.
- Cook on a low heat for 5-6 hours and get on with your life.
- Some time later…
- Stir the chicken korma and serve on a plate/in bowls/one big bowl as you wish. Top with some chopped onion and diced tomato and some fresh coriander
- Delicious, and so pain-free!