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This slow cooker chicken korma curry is a lovely mild dish the whole family can enjoy.
Chicken korma curry: serves 4-6
Ingredients
- 1 tbsp oil
- 650g or around 8 boneless chicken thighs, skin and excess fat removed, cut into bite size pieces
- 2 onions, peeled and chopped
- 2 tbsp korma or mild curry powder*
- 2 tsp turmeric*
- 200ml water or tinned coconut milk
- 100 ml low fat Greek yoghurt*
- 1 handful sultanas*
- Basmati rice/naan*
Method
- Place the oil in a pan over a high heat. When the pan is hot, add the chicken and cook for a few minutes or until it’s golden brown all over.
- Add the onions, curry powder, turmeric, water (or coconut milk if using) and chicken to the slow cooker. Cook on low for 6 hours, or high for 3 hours, until the sauce is thickened and golden.
- In the last 15 minutes add the yoghurt and sultanas.
- Serve with the rice or naan*.
Find more simple recipes on the Family Action website, or visit:
www.nhs.uk/change4life/recipes
* Can contain or is one of the 14 common allergens
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