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Slow Cooker Chicken Korma https://www.metro.ca/userfiles/image/recipes/poulet-korma-mijoteuse-11123.jpg PT15M PT4H00M PT4H15M
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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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

Slow Cooker Chicken Korma

Rate this recipe
8 Votes
2
Main course
0:15
Preparation
4:00
COOKING
4:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
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  • 1
    onion quartered
  • 2 tablespoon
    (30 ml)
    ginger chopped
  • 2
    garlic cloves chopped
  • 1 can
    coconut milk
  • 2 tablespoon
    (30 ml)
    tomato paste
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  • 2 tablespoon
    (30 ml)
    red curry
  • 1 tablespoon
    (15 ml)
    Sriracha sauce
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  • 2 tablespoon
    (30 ml)
    honey
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  • 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
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  • To taste
    salt and pepper
Imprimer ma sélection

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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