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A golden, creamy slow cooker chicken korma served in a bowl with fresh cilantro and rice
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Slow Cooker Chicken Korma - Prepper Protein

Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Servings: 4 servings
Calories: 485kcal

Ingredients

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 1 large yellow onion, finely diced
  • 3 cloves garlic , minced
  • 1 tablespoon ginger paste
  • 0.5 cup mild korma curry paste
  • 0.5 cup low -sodium chicken broth
  • 0.25 cup almond flour or ground almonds
  • 1 cup canned coconut milk
  • 0.5 cup plain Greek yogurt
  • 1 teaspoon sea salt
  • 0.5 teaspoon black pepper
  • 2 tablespoons fresh cilantro, chopped

Instructions

  • Place the diced onions, minced garlic, and ginger paste in the bottom of the slow cooker basin.
  • Arrange the cubed chicken breast in an even layer over the aromatic base.
  • In a small mixing bowl, whisk together the korma curry paste, chicken broth, and almond flour until smooth.
  • Pour the curry paste mixture over the chicken, ensuring all pieces are lightly coated.
  • Cover and cook on the low setting for 6 hours until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
  • Stir in the coconut milk and Greek yogurt gently to incorporate into the sauce.
  • Cover and cook for an additional 20 minutes to allow the sauce to thicken and flavors to meld.
  • Season with salt and pepper to taste and garnish with fresh cilantro before serving.