Slow Cooker Chicken Korma
Prep: 15 mins
Cook Time: 4-5 hours
Serves: 4-6 Adults
DESCRIPTION
A simple & quick slow cooker curry recipe. Full of flavour & a great dish to serve as baby’s first curry. The chicken is slow cooked so is lovely and soft, perfect to serve as as a finger food in long strips for baby to pick up and try.***
INGREDIENTS
1 large onion, roughly chopped
4 garlic cloves
Thumb size piece of ginger, peeled
2 tbsp vegetable oil
1 tsp ground cumin
1 tsp turmeric
1 tsp paprika
½ tsp mild curry powder
300ml low salt chicken stock
50g passata
6 chicken thighs*
75g ground almonds
150ml full fat natural yogurt
To serve (optional):
Freshly chopped coriander
Steamed green beans & broccoli
METHOD
In a blender, whizz together the onion, garlic, and ginger with 1 tbsp of oil until you’ve a smooth paste.
Heat 1 tbsp oil in a frying pan over a medium heat and add the paste. Fry for 2 minutes then add the spices and fry for a further minute.
Add the chicken and brown on all sides. Then add the stock and passata and stir well to combine. Cook on low for 4-5 hours.
Just before the end of cooking, stir in the ground almonds and natural yogurt and serve.
NOTES:
*Chicken thighs are better to use for slow cooker meals as they stand up to longer cook times in the slow cooker and stay moist and tender. Each slow cooker is different but if you choose to use chicken breasts here, you can cook on low for approx. 2.5 hours until the chicken is cooked through and has an internal temperature of 74 C.
** Suitable for freezing
*** Babies should be 6 months + before being introduced to finger foods.. Finger foods must be prepared so that they are safe for baby to handle e.g. Food should be soft enough so that you can squash the food between two fingers. Big, chip shape pieces of food are actually easier for babies to handle in the first weeks/months of weaning. Over time they will learn to manage these foods and can then move onto harder finger foods and small pieces of food to practice their pincer grip.
