CROCKPOT LIFT & SERVE DIGITAL SLOW COOKER REVIEW | SLOW COOKER CHICKEN KORMA RECIPE

yogurt

🥗Healthier: low-fat yogurt

💰Cheaper: buttermilk

Low-fat yogurt reduces calories while maintaining creaminess.

cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk adds a rich flavor with fewer calories.

cashews

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide similar texture and flavor at a lower cost.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu or chickpeas offer a protein-rich vegetarian option.

Unbox the Crockpot and rinse out the cooking bowl.

Set the slow cooker to low for 6 hours and 30 minutes.

Blend garlic, ginger, and onion in a mini chopper until smooth.

Heat oil in a frying pan over medium-high heat.

Sear the diced chicken in the pan until just sealed, then remove from the pan.

Add the onion paste to the pan and fry over medium heat for 10 minutes until golden.

Add 2 tablespoons of tomato paste and spices (garam masala, coriander, cumin, paprika, turmeric) to the pan and stir for 1 minute until fragrant.

Return the chicken to the pan and add approximately 300 ml of chicken stock, stirring well.

Add a small amount of sugar to the mixture.

Transfer the mixture to the slow cooker and cover it.

Let the chicken korma cook for 6 hours and 30 minutes on low.

At the end of cooking, add double cream and almonds to finish the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens