Chicken korma in the slow cooker?

[franch]

I'm new to slow cooking and want to make Jamie's chicken korma in my new machine. Can I adapt the recipe? Please note I do all my prep the night before - no time for chopping and frying in the morning.

I don't about Jamie's recipe, but I make chicken korma in the slow cooker. I brown the chicken first, add onion and spices and then bung it in the slow cooker with coconut milk.

My slow cooker has a recipe for Chicken Korma, want it?

annoying - would that be do-able if you didn't have time to do the browning in the morning?

Yes please thenewme that'd be great.

Serves four -
75g/3oz/3/4 cup flaked almonds.
15ml/1 tbsp ghee or butter.
675g/1 1/2lb skinless, boneless chicken breast portions, cut into bitesize pieces.
about 15ml/1 tbsp sunflower oil.
1 onion, chopped.
4 green cardomom pods.
2 garlic cloves, crushed.
10ml/2 tsp ground cumin.
5ml/1 tsp ground turmeric.
1 cinnamon stick.
good pinch of chilli powder.
250ml/8fl oz/1 cup coconut milk.
120ml/4fl oz/1/2 cup boiling chicken stock.
5ml/1 tsp tomato puree (optional).
75ml/5 tbsp single cream.
15-30ml/1-2tbsp fresh lime or lemon rind.
5ml/1 tsp garam masala.
salt and ground black pepper.
saffron rice and poppadums to serve.

!. Dry fry the flaked almonds in a frying pan until pale golden. Transfer about 2/3rds of them to a plate and continue to dry fry the rest until they are a slightly deeper colour. Put the darker almonds on a separate plate and set them aside to use for the garnish. Leave the paler almonds to cool then grind them until fine in a spice grinder or coffee mill used for the purpose.

1. Heat the ghee or butter in the frying pan and gently fry the chicken pieces until evenly brown. Transfer to a plate.

1. Add a little sunflower oil to the fat in the pan, if necessary, then fry the onion for 8 minutes. Stir in the cardomom pods and garlic and fry for another 2 minutes until the onion is soft and just starting to colour.

1. Add the ground almonds, cumin, coriander, turmeric, cinnomon stick and chilli powder to the frying pan and cook for about 1 minute. Transfer the mixture to the ceramic pot and switch on the slow cooker to high.

1. Add the coconut milk, stock and tomato puree to the pot and stir in. Add the chicken and season with salt and pepper. Cover with the lid and cook on high for 3 hours or until the chicken is cooked and very tender.

1. Stir in the cream, citrus juice and rind and the garam masala into the curry and cook on high for 30 minutes. Check the seasoning, garnish with the reserved almonds and serve immediately with the saffron rice and poppadums.

Enjoy!

That sounds really lovely but ..... as I said, I don't have time to do any prep in the morning - so I'm not sure how I'd adapt this. Also I'm out all day so can't come back after 3 hours to add more ingredients! I guess I could probably do that bit for longer on low though?

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Am doing my tesco order so bumping again!

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You're welcome.

What do you reckon though thenewme about prepping the night before, and leaving it unattended all day?

Go on, someone must know!

i wouldn't start cooking chicken and then stop, iykwim? i'd just not brown and see how it turned out.

Yeah, will try that and cook it on low - thanks Aitch.

Just do all the chopping. It really won't take that long to throw it all together.

I have left things on the SC for longer than said and it is fine. Never burnt or dried out.

thenewme - do you mean do the chopping the night before, and omit the frying as Aitch suggests? I do literally have NO time in the morning because of the school run - am not willing to get up before 5.30!

The SC will be on from 8am-5pm - I'll put it on low and see what happens ...

When I've done this I just put the chopped chicken in the slow cooker. I didn't brown it first. I have cheated with the sauce and added it when I got in.

If you don't want it to be on all day and your slow cooker doesn't have a timer,do what I do and plug the slower cooker into one of those timer plugs you can get.

Just chopped chicken on its own?? What about the other ingredients?

Well chop everything the night before and put it in the fridge. All you need to do then is put it together before putting it in the SC.

What about doing something while the kids eat?

So skip the browning then - yes, will try that.

This is for the kids! I don't usually cook separately for them - they'll have it at teatime (I often eat with them), then DH eats the same thing later on - with me if I haven't eaten.

I meant prep while the kids are eating their breakfast in the morning.

Oh right! And when do I eat my breakfast?

That's up to you.

We all have families to get up and feed.

i'd do the chopping of the veg and everything the night before, keep it in the fridge, then put it into the slow cooker first thing. it'll boil the chicken rather than fry it, but it'll no doubt be fine.

Yes of course we do, thenewme - I don't really get your point. We all have different routines, that's all - some of us have more time in the morning, some in the evening. I have said more than once that I have no time in the morning and prefer to do my preparation in the evening - I'm just trying to work this recipe round that - I wasn't asking for suggestions on how to run my life thanks.

Aitch - thank you!

I wasn't giving you suggestions on how to run your life. I was getting a bit fed up with you tbh. I had looked up and typed out the long recipe for you, you didn't have the decency to say thank you and then you just kept coming back with reasons for why you coudn't do it. I was trying to help.