Ingredients
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Method
- 1
Heat the oil in a frying pan and cook the onion for 5 minutes until soft. Add the garlic, ginger and all the spices and stir for 1 minute.
6 min - 2
Scrape the onion mixture into the slow cooker. Add the chicken, tomato purée, coconut milk and salt. Stir well.
- 3
Cover and cook on low for 6 hours, until the chicken is tender and the sauce is creamy.
360 min - 4
Cook the rice following the packet instructions.
- 5
Taste and adjust the salt. Serve the korma over rice, scattered with coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.