Slow Cooker Chicken Korma

Ingredients

Serves 4

• 460g skinless chicken breast, cut into chunks
• 1 tbsp korma curry powder
• 1 onion, finely chopped
• 2 garlic cloves, peeled and crushed
• 30g tomato purée
• 400ml tinned coconut milk
• 60g flaked almonds, toasted
• 250g white rice
• 60g mango chutney

Total time: 190 minutes

Method

Place the chicken, korma curry powder, onion, garlic, tomato purée and coconut milk into the slow cooker. Give everything a stir and cook on high for 3 hours or low for 5 hours.

When the chicken is cooked through and the sauce has thickened a little, cook the rice to pack instructions and serve with the curry.

Scatter over the flaked almonds, and serve with the mango chutney.

Tips

All slow cookers vary from each other and so might your cook times – always make sure any meat is hot throughout.

Find more banging recipes on The Body Coach blog.