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Slow Cooker Chicken Korma
2019-10-04
https://www.metro.ca/userfiles/image/recipes/poulet-korma-mijoteuse-11123.jpg
PT15M
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In a bowl, combine the garam masala with the turmeric and cayenne pepper. Set aside.Season the chicken with salt and pepper.In a pan, on medium, heat the coconut oil and add the chicken and onion. Cook until lightly golden.Add the ginger and garlic and cook for another minute.Add the spices and mix thoroughly. Cook for another 2 minutes.Pour the coconut milk, tomato paste, red curry, sriracha, honey, and mix. Add the cinnamon and star anisPour this mixture into a slow cooker and cook on low for 4 hours.When the chicken is ready, add the red bell pepper.Serve with almonds, cilantro, and naan bread.Source: Max L'Affamé
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8
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2
2.5 tablespoon (37,5 ml) Irresistibles garam masala (spice)
1 teaspoon (5 ml) turmeric
1/2 teaspoon (2,5 ml) cayenne pepper
1 tablespoon (15 ml) Irresistibles coconut oil
4 chicken breast diced
1 onion quartered
2 tablespoon (30 ml) ginger chopped
2 garlic cloves chopped
1 can coconut milk
2 tablespoon (30 ml) tomato paste
2 tablespoon (30 ml) red curry
1 tablespoon (15 ml) Sriracha sauce
2 tablespoon (30 ml) honey
1 cinnamon
1 star anise
1 red bell pepper roasted and cut into pieces of 1.5 cm (.60'')
4 tablespoon (60 ml) slivered almonds
4 tablespoon (60 ml) cilantro chopped
2 naan breads
To taste salt and pepper
Slow Cooker Chicken Korma
2
Main course
0:15
Preparation
4:00
COOKING
4:15
TOTAL TIME
Ingredients
-
2.5 tablespoon
(37,5 ml)Irresistibles garam masala (spice)You might like:
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1 teaspoon
(5 ml)turmericYou might like:
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1/2 teaspoon
(2,5 ml)cayenne pepper
-
1 tablespoon
(15 ml)Irresistibles coconut oilYou might like:
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236 ml
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4
chicken breast dicedYou might like:
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RED, WHITE OR YELLOW PEARL ONIONS 284 g
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RED, WHITE OR YELLOW PEARL ONIONS 284 g
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2 tablespoon
(30 ml)ginger chopped
-
2
garlic cloves chopped
-
1 can
coconut milk
-
2 tablespoon
(30 ml)tomato paste
-
2 tablespoon
(30 ml)red curry
-
1 tablespoon
(15 ml)Sriracha sauce
-
2 tablespoon
(30 ml)honeyYou might like:
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375 - 500 g, 383 ml SELECTED VARIETIES
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1
cinnamon
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1
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red bell pepper roasted and cut into pieces of 1.5 cm (.60'')You might like:
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ASSORTED COLOUR SWEET PEPPERS 3 PK OR ATTITUDE BABY SPINACH OR SPRING MIX 312 g
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ASSORTED COLOUR SWEET PEPPERS 3 PK OR ATTITUDE BABY SPINACH OR SPRING MIX 312 g
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4 tablespoon
(60 ml)slivered almondsYou might like:
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IRRESISTIBLES WHOLE NATURAL ALMONDS 1 kg
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PLANTERS NUTS OR SELECTION PEANUTS
2 for/ $9.00
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2 for/ $9.00
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PLANTERS NUTS OR SELECTION PEANUTS
2 for/ $9.00
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4 tablespoon
(60 ml)cilantro chopped
-
2
naan breadsYou might like:
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SELECTED VARIETIES, SELECTED SIZES
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To taste
salt and pepperYou might like:
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A.VOGEL AROMATIC SEA SALT
$4.99 ea.
250 g SELECTED VARIETIES
Preparation
In a bowl, combine the garam masala with the turmeric and cayenne pepper. Set aside.
Season the chicken with salt and pepper.
In a pan, on medium, heat the coconut oil and add the chicken and onion. Cook until lightly golden.
Add the ginger and garlic and cook for another minute.
Add the spices and mix thoroughly. Cook for another 2 minutes.
Pour the coconut milk, tomato paste, red curry, sriracha, honey, and mix. Add the cinnamon and star anis
Pour this mixture into a slow cooker and cook on low for 4 hours.
When the chicken is ready, add the red bell pepper.
Serve with almonds, cilantro, and naan bread.
Source: Max L'Affamé
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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