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.
Ingredients
- 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
Instructions
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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.
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Place these in the slow cooker or a large sauce pan.
Add the coconut creams and sweet potato.
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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.
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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).
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