Slow Cooker Chicken Korma

Serves 4

4 chicken fillets (cut in small chunks)

1 onion, diced

l heaped tbsp plain flour

4 tsp korma paste or mild/medium curry

powder

2 tbsp tomato purée

2 tsp ginger purée

1 chicken stock pot dissolved in 10Oml

boiling wate

2 heaped tbsp ground almonds

400ml tin coconut milk

Salt and pepper

2 handfuls frozen peas

To finish:

2 tbsp mango chutney

bakes

Put the chicken, onion, plain flour, salt and

pepper into the slow cooker and mix well

until coated.

Add the tomato purée, ginger purée,

chicken stock, korma paste or curry

powder, ground almonds and coconut

milk. 

Stir well, put the lid on and cook on

high for 3 hours or low for 5-6 hours. Add

the peas for the last 20-30 mins of cooking.

When the chicken is cooked and the sauce

is thickened, stir in the mango chutney and

serve with rice.