Project Description

Chicken Korma

Such an easy dish especially when cooked in the slow cooker, as it can be put on in the morning ready for the evening meal.

Course Main Course
Cuisine Indian
Keyword chicken, dairyfree, glutenfree, vegetables
Servings 6 people
Author Amina Eastham-Hillier


  • 800-900 g chicken thighs preferably organic and/or free range
  • 1 brown onion
  • 1 large sweet potato
  • 5 cloves garlic
  • 2 tbsp olive oil or coconut oil or ghee
  • 1 tbsp turmeric powder

2 tbsp spoons of mixed curry spices or paste: I use 2 tsp, cumin, 1 tsp coriander, 1/2 tsp cinnamon, 1-2 cardamon pods, 1 tsp fennel, 1/2 fenugreek and 1/2 tsp chilli (or to taste).

  • 2 cans coconut cream
  • 1 tsp Himalayan or Celtic salt
  • 1 tsp ground black pepper
  • 2 sticks celery
  • 1 small capsicum
  • 1 zuchini
  • 1 bunch spinach leaves/beetroot greens
  • 1 cup shallots chopped


  1. Stir-fry chicken, onions and oil in a large frying pan.

    Cook until onions start to go transparent then add the garlic and all spices until chicken is very slightly browned.

  2. Place these in the slow cooker or a large sauce pan.

    Add the coconut creams and sweet potato.

  3. If cooking in a slow cooker, can add all of the other ingredients except the spinach and shallots. Cook for 6 hours.

    If cooking in a sauce pan, cook on a slow heat for 25 minutes. Then add the celery, capsicum, zucchini for 5 mins, stirring every minute

    Add the spinach and shallots for another 5 mins. 

  4. Serve with basmati rice and natural yogurt (can use coconut yogurt to be dairy-free). Garnish with edible flowers such as these sorrel flowers.

    I cook the rice in a slow cooker. (3 cups of rice and 4 cups of coconut water for a sweeter tasting rice).