This is a delicious slow cooker chicken korma, made with coconut cream and ground almonds. It is full of flavour from the spices, the yogurt and the coconut cream. The sauce turns out really thick and creamy and the chicken is really soft.

This is a very mild curry, so for some extra spice, add 1-2 Teaspoons of Chili powder.

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Serves: 3-4
Cooking Time: 6 Hours
Setting: LOW

4 Chicken Breasts
200ml Natural Yogurt
2 Onions
300ml Coconut Cream (not Milk)
2 Green Chilis
1 Chicken Stock Pot
1 Teaspoon of Garlic Puree
1 Teaspoon of Ginger Puree
1 Tablespoon of Turmeric
12 Cardamom Pods
1 Tablespoon of Ground Coriander
2 Tablespoon of Cumin
50g Ground Almonds


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