500g diced chicken breast
1 large onion diced
300ml's chicken stock
3TBSP korma paste (see sauces for paste recipe)
1TBSP cornflour mixed with cold water
3TBSP double cream
1 TBSP coconut or creamed coconut or 1 tin of coconut milk
1
Place chicken, onion, stock and korma paste in the slow cooker and cook on low for 6 hours.
2
Stir in the cornflour and water mix and cook for 15 minutes
3
Stir in the cream and allow to heat through for 15 minutes
CategoryChicken, Curry, Fakeaway, Slow Cooker
Ingredients
500g diced chicken breast
1 large onion diced
300ml's chicken stock
3TBSP korma paste (see sauces for paste recipe)
1TBSP cornflour mixed with cold water
3TBSP double cream
1 TBSP coconut or creamed coconut or 1 tin of coconut milk
Directions
1
Place chicken, onion, stock and korma paste in the slow cooker and cook on low for 6 hours.
2
Stir in the cornflour and water mix and cook for 15 minutes
3
Stir in the cream and allow to heat through for 15 minutes