Delicious Chicken Korma In a Slow Cooker Recipe
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Chicken Korma in a Slow Cooker
Chicken korma in a slow cooker offers a wonderful way to introduce your little ones to the delightful world of a mild curry.
This is a great recipe designed to be family-friendly, allowing the rich and aromatic flavours of spices like cardamom and garam masala to blend beautifully without overwhelming your baby's palate.
The slow-cooking process ensures that the chicken remains tender and the sauce creamy, making it easy for little hands to grasp and enjoy.
Plus, it's a one-pot slow cooker chicken korma recipe, saving you time on washing up. With maximum flavour of Indian food and minimal fuss, this dish is sure to please both babies and adults alike, making mealtime enjoyable for the entire family.
Chicken Korma vs Butter Chicken
Chicken korma curry and butter chicken curry are two aromatic dishes that offer a creamy texture suitable for a baby-led weaning friendly curry, great for fussy eaters.
Chicken korma, with its mild spices and creamy coconut or yogurt base, provides a subtle taste that is gentle on little palates while introducing new textures.
Butter chicken features a rich, buttery sauce with a slightly sweeter profile, making it appealing to babies exploring new flavours.
Both dishes can be easily adapted for babies by minimising spices and ensuring the tender chicken is well-cooked, allowing for safe self-feeding.
These meals not only promote a variety of tastes but also encourage healthy eating habits from an early age. Both are a good option, making them excellent choices for little ones embarking on their culinary adventure.
Chicken Korma Spices
Chicken korma is enriched with a harmonious blend of spices that elevate its flavour profile to new heights. The inclusion of green cardamom adds a warm, slightly sweet aroma, while garam masala introduces a depth of complexity with its robust combination of ground spices.
A touch of cinnamon lends a subtle warmth, perfectly complementing the creamy sauce, and the bay leaf infuses a fragrant, herbal note throughout the dish.
Together, these spices create a comforting and aromatic delicious meal that makes chicken korma a beloved choice for family meals on that busy weeknight.
Ingredient information
Chicken - I have used chicken bread, but you could also use skinless boneless chicken thighs or even chicken drumsticks.
Onion - I have used a large white onion, but you can use red onions if you like a little bit of colour in the curry dish.
Creamy coconut milk - I have used a full fat coconut milk, you can use a light coconut milk if you prefer. Coconut cream can be used too.
Garlic - I have used fresh garlic cloves but you can use 2 teaspoons of garlic powder or garlic granules.
Tomato puree - I have used tomato puree to add a depth of flavour, you can use tomato paste too.
Ginger puree - You can use fresh ginger too if you prefer. You may need to grate it into the nutri bullet for a smooth blitz.
Cinnamon - I have used a cinnamon stick to add a depth of flavour and sweetness.
Bay leaf - A bay leaf has been added for extra flavour and an earthy taste.
Cashews - Cashews make for a creamy sauce and flavour which really makes this recipe.
Garam masala - I love adding this herb into curry dishes or flavouring veggie dishes.
Cardamom - You could use ground cardamom too if you have that in your cupboard.
Serving suggestion
The creamy coconut curry will be great served with basmati rice or brown rice, or you could serve with a naan bread.
You can also serve the delicious curry with a dollop of plain natural yogurt for added creaminess.
Other recipes you may like: Chicken curry, Dal or Beef stew.
Storage instructions
The curry can be kept in the fridge in an airtight container for up to 3 days. Great taste if not better the next day! Or you can store in a tight container in the freezer for up to 3 months. Its best to label the freezer bag and airtight container with the item and the date.
To defrost the chicken curry, thaw in the fridge overnight, once fully defrosted, you can reheat the chicken curry.
To reheat the chicken curry, preheat your oven to 180C/350F and reheat for up to 20-25 minutes. You can also re heat on the hob on a medium heat until piping hot.
Once thawed and reheated you will not be able to refreeze and store.
Equipment used to help with this recipe
Slow cooker - A slow cooker is well worth the investment. I use one that has a non-stick removable pan for ease of cleaning, and an in-built timer.
Slow cooker liners - Food safe liners, disposable and BPA free - these are a great idea for lining the slow cooker pot.
Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use.
Nutri bullet - I have found a blender to be an invaluable tool in the preparation of many of my baby led weaning recipes.
Recipe | Delicious Chicken Korma In a Slow Cooker Recipe
Delicious Chicken Korma In a Slow Cooker Recipe
Ingredients
Instructions
- Add the onion, garlic, tomato puree, ginger puree, cashews and cardamom and a little bit of water to a nutri bullet or a food processor. Blitz until smooth.
- Add the onion mixture to the slow cooker, followed by the remaining ingredients of the chicken, coconut milk, bay leaf, cinnamon stick and garam masala. You can add a little black pepper too if you like.
- Turn the slow cooker to 3-4 hours of cooking time or on high for 6-8 hours of cooking time.
- Leave to cool before serving to your baby.
Notes
This recipe can be made into a vegan korma sauce if you wish. You could use chickpeas, spinach and potatoes or sweet potatoes if you like.
The recipe also works with other meats such as diced beef or diced lamb, the curry will still have the same delicious flavour with other meats or veggies added to it.
©The Petit Spoon
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