SLOW-COOKER CHICKEN KORMA
Make a mild and creamy korma in the slow cooker. Sure to become a family favourite, slow cooking ensures tender chicken and a rich, fragrant curry sauce
Provided by Anna Glover
Categories Dinner, Main course
Time 6h35m
Yield Serves 4-6
Number Of Ingredients 16
Steps:
- Heat the slow cooker to low. Put the garlic, ginger and onions in a small blender with a splash of water and whizz to a paste. Heat the oil in a frying pan over a medium-high heat and sear the chicken all over. Remove from the pan and set aside, then add the onion paste. Fry over a medium heat for 10 mins until lightly golden.
- Stir in the tomato purée, spices, 1 tsp salt and the sugar, fry for 1 min until aromatic, then put the chicken back into the pan (with any resting juices) and add the stock. Stir and bring to a simmer, then spoon into the slow cooker. Cook on low for 5-6 hrs until the chicken is tender and cooked through.
- Stir through the cream and the ground almonds and bubble for 10 mins to reduce, if needed. Scatter with flaked almonds and coriander, if using, then serve with rice and naans, if you like.
Nutrition Facts : Calories 511 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 1.4 milligram of sodium
EASY SLOW COOKER LAMB CURRY
Use a slow cooker for this marvellous homemade lamb curry. The vibrant flavour will knock your socks off, and cooking the lamb slowly makes it meltingly tender
Provided by Rob Hughes
Categories Dinner, Main course, Supper
Time 8h20m
Number Of Ingredients 15
Steps:
- Heat the slow cooker if you need to. Season the lamb, then brown it in batches for 5-8 mins using a little oil for each batch. Transfer each batch of lamb to the slow cooker.
- Put the onions in a frying pan with a little more oil and fry, stirring, for around 10 mins until tender. Stir in the garlic, ginger, spices, chilli and tomato purée and fry together for 1 min more. Add everything to the slow cooker.
- Pour 200ml boiling water into the slow cooker and mix everything well. Cook on a low heat for at least 6 hrs.
- After at least 6 hrs of cooking, add the yogurt and stir well. Replace the lid and cook for a further ½ to 1 hrs on low. Don't worry if the sauce splits a little, just stir well before serving. Once cooked, scatter over the coriander and flaked almonds and serve with the rice.
Nutrition Facts : Calories 624 calories, Fat 48 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium
SLOW-COOKER CHICKEN KORMA
A wonderful aromatic dish for the slow cooker. Feel free to cook this dish on the stove-top and adjust cooking time accordingly.
Provided by Daily Inspiration S
Categories Chicken
Time 6h30m
Number Of Ingredients 13
Steps:
- 1. Preheat the slow cooker if necessary. Heat the oil in a skillet, add the chicken a few pieces at a time until they are all in the pan. Fry, stirring until golden. Remove the chicken from the pan with a slotted spoon and place it in the slow cooker.
- 2. Add the onions, chilies, ginger and curry paste to the skillet and fry, stirring for 2-3 minutes. Pour in the coconut cream or coconut milk, stock and ground almonds. Tear half the cilantro into pieces and add to the sauce with a little salt and pepper. Bring to a boil, stirring contstantly, then spoon over the chicken.
- 3. Cover with a lid and cook on low 6-8 hours. Stir the korma, then ladle it into bowls, top with spoonfuls of yogurt, the tomatoes, and extra raw onion and the remaining cilantro, torn into small pieces. If desired, serve over rice. Serve with warm chapattis.
SLOW COOKER CHICKEN KORMA
Can't wait to try this aromatic dish! I love my slow cooker because I can brown the meat in it and then switch to slow cooker mode. Whether or not you have to brown the meat separately or not, this seems to be a very easy, yet flavorful, dish.
Provided by DailyInspiration
Categories Chicken
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the slow cooker if necessary. Heat the oil in a skillet, add the chicken a few pieces at a time until they are all in the pan, then fry, stirring, until golden. Remove the chicken from the pan with a slotted spoon and put it in the slow cooker pot.
- Add the onions, chilies, ginger and curry paste to the pan and fry, stirring, for 2-3 minutes. Pour in the coconut cream or milk, stock, and ground almonds. Tear half the cilantro into pieces and add to the sauce with a little salt and pepper. Bring to a boil, stirring, then spoon over the chicken.
- Cover with a lid and cook on low for 6-8 hours. Stir the korma, then ladle it into bowls, top with spoonfuls of yogurt, the tomatoes and extra raw onion and the remaining cilantro torn into small pieces. Serve with warm chapattis.
Nutrition Facts : Calories 855.9, Fat 52.7, SaturatedFat 21.9, Cholesterol 166.1, Sodium 308.1, Carbohydrate 58, Fiber 5, Sugar 46.3, Protein 39.8
SLOW COOKER LAMB (OR CHICKEN) KORMA
A mild, rich, creamy curry. This recipe is adapted from "Creamy lamb and almond curry" from Slow Cooking Curry & Spice Dishes (Humphries). Instead of using creme fraiche, I used creamed coconut. Delicious, and the meat just falls apart in your mouth! To grind the almonds, you can use a mortar and pestle.
Provided by joanne.smolka
Categories Curries
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mash the garlic with the ginger and almonds, then mix with 4 tbsp of the water to form a paste.
- Heat the oil in a large frying pan, addd the meat in batches and fry until browned all over. Transfer the meat to the crock pot with a draining spoon.
- Add the onion to the pan and fry, stirring, for 2-3 minutes until turning golden. Add to crock pot.
- Add creamed coconut and water to the pan. Stir the creamed coconut until almost melted, then add the spices and the almond paste and bring to a boil. Season to taste with salt and pepper. Pour into the crock pot, stir, cover and cook on high for 3 hours or low for 6 hours until the meat is really tender.
- Stir in the garam masala, taste and re-season if necessary. Garnish with wedges of lemon and torn coriander leaves and serve with pilau rice and a green salad or other vegetable curry.
20 BEST SLOW COOKER CURRIES RECIPE COLLECTION
If you like bright, comforting bowls of tender meat and veggies, these slow cooker curries are for you. From lamb to tofu, there's something for everyone here.
Provided by insanelygood
Categories Dinner Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
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SLOW-COOKED INDIAN LAMB KORMA RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine Indian RecipesCategory Chicken Curry RecipesServings 6Total Time 4 hrs 30 mins
- Place the slow cooker pot or deep flameproof casserole on the stove, add the oil and warm gently.
- Add the garlic, onions and ginger and cook over a low heat for 3-4 minutes to coat well in the spices and oil.
- Next add the lamb, water and crumbled stock cube, season well with salt and pepper, then place in the preheated slow cooker cradle set to low.
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From simply-delicious-food.com
4.2/5 (58)Total Time 3 hrs 20 minsCategory DinnerCalories 442 per serving
- Combine the lamb with all the marinade ingredients and mix well. Cover and allow to marinate for at least an hour or overnight in the fridge.
- In a large pot, heat the ghee/butter and add the onions. Cook until the onions are soft and translucent then add the garlic, ginger and spices. Cook for a minute or two until the pot is dry and the mixture is aromatic.
- Add the lamb and all its marinade, stock/water, cashew paste and a pinch of sugar. Bring to a simmer then reduce the heat, cover and simmer for 1-2 hour until the lamb is tender and the sauce has reduced. Stir the sauce every 20-30 minutes and top up with more stock or water if the sauce is getting too thick.
SLOW COOKER LAMB CURRY - MY FOOD STORY
From myfoodstory.com
4.9/5 (9)Total Time 6 hrs 10 minsCategory Main CourseCalories 214 per serving
- In a pan, heat a tablespoon of oil and saute onions, garlic and ginger till the onions are soft and light golden brown.
- In a slow cooker, add the marinated lamb, cooked onion mixture, three tablespoons oil, green chillies, meat masala, red chilli powder, coriander powder, garam masala, fennel, salt, tomato puree and water. Mix well and cook on high for 6-8 hours till the lamb is fork tender. Top with chopped cilantro and serve hot with rice/ parathas/ naan.
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5/5 (21)Category Main CourseCuisine IndianCalories 451 per serving
- Now make your korma sauce: add drained cashews, chicken broth, tomato paste, ginger, honey, garam masala, cumin, turmeric, cinnamon, crushed red pepper (if using) and salt to a high powered blender. Poke a hole in the top of your coconut milk (the hard cream part), and pour the watery part of the coconut milk into your blender with the other ingredients. Save the coconut cream for later use. Blend until smooth, allowing the cashews to create a creamy paste. Add more broth if your sauce is too thick.
- Pour sauce on top of the chicken. Top with onion and garlic. Set your slow cooker to low and cook for 4-6 hours (depending on your slow cooker).
- Stir in the coconut cream, add salt to taste and raisins (if using). Serve over cauliflower rice, or basmati rice. Top with cilantro and almonds (if using).
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- Put the turmeric, garam masala, chilli powder, ground cardamom, ground coriander, ginger, garlic and 1 tbsp olive oil in a large bowl and mix into a paste.
- Heat the remaining oil in a large, casserole dish (make sure it has a lid as you’ll need that later).
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5/5 (1)Total Time 6 hrs 15 minsCategory Main CourseCalories 304 per serving
- In a large bowl combine lamb, all spices, chopped garlic, grated ginger, olive oil, tomato paste, and the juice of your 1/2 lemon.
- Add cubed carrots to the bottom of your crockpot, then add lamb mixture, and top with chopped onions.
- About 30 minutes before serving add your ground cashews which will thicken the sauce and give it a creamier consistency. Serve with basmati rice and top with chunks of cashew pieces.
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From 365daysofcrockpot.com
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- Heat a pan over medium high heat. Add in the oil and the onions. Saute the onions for about 4-5 minutes. Then add in the chicken chunks and garlic. Stir for about 30 seconds. Add the mixture to the slow cooker.
- Stir in the peas. Temper the cream by adding a few tablespoons of the hot liquid into the cream and whisking it well. Then dump the cream into the slow cooker and stir it in. Thicken the korma with a cornstarch slurry. Turn the slow cooker to high. In a small bowl mix 3 Tbsp cornstarch with 3 tbsp cold water until smooth. Stir the slurry into the slow cooker. The korma will thicken in a few minutes.
SLOW COOKER BEEF KORMA - MY SUGAR FREE KITCHEN
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4.5/5 (40)Category DinnerCuisine IndianCalories 550 per serving
- Take the meat out of the pan and set aside. Decrease temperature to medium and add the onion, garlic, and ginger stir through for 2 to 3 minutes until fragrant.
- Add the korma paste and tikka paste and stir in for 1 minute. Add in the tomatoes, and stir for another minute until hot and mixed through.
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SLOW-COOKER LAMB KORMA | HEALTHY RECIPE | WW AUSTRALIA
From weightwatchers.com
Servings 6Total Time 7 hrs 25 minsCategory Dinner
- Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook lamb, in batches, turning for 3-4 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
- Lightly spray the same pan with a little more oil and heat over medium heat. Cook onion and carrots, stirring, for 3-4 minutes or until light golden. Add curry paste and tomato paste and cook, stirring, for 1 minute or until fragrant. Add stock and bring to the boil. Transfer to slow cooker.
- Cook, covered, on low for 7 hours or until lamb is very tender. Add almond meal and stir until well combined. Serve curry topped with extra yoghurt, sprinkled with coriander.
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