- 2 tbsp sunflower oil
- 8 chicken thighs, skin off and sliced
- 1 onion, finely chopped
- 2.5cm fresh ginger, peeled and grated
- 5 tbsp korma paste (I use one jar of Patak’s)
- 400ml can of coconut milk
- 150ml water
- 1/2 cube/1 tsp chicken stock
- 2 carrots, peeled and thickly sliced
- 2 tbsp ground almonds
I make this in a slow cooker but you could make it in a pan on the hob for a quick turnaround.
First fry the chicken in half the oil, until it’s cooked through. Remove it onto a plate.
Heat up the remaining oil and fry the onion and ginger, until the onions have softened. Add in the paste and mix it round, breath in that fragrance! Pour in the coconut milk. Add the carrots and stir around. Add the chicken back in. Add the water and stock powder. Finally put the almonds in.
Either bring to the boil and let it simmer for half an hour before serving. Or set the slow cooker for as many hours as you need before you are eating. Serve with rice, naan bread or chapattis. I load my bowl up with lots of green vegetables too.
I LOVE doing this in the slow cooker on a Friday or Saturday night, because it seems so right to have a curry with your tipple of choice over the weekend. If you have put it in earlier in the day then it almost feels as lazy as a take out when it’s there ready to eat later on.
You could add a finely chopped chilli when you are frying the onion and ginger, but I just rely on the spices in the paste so the children will eat it. You can also add some coriander whilst cooking, but again I just sprinkle it on top of mine when I serve it up, as the children don’t love it.