Tomato and Chicken Korma Curry is rated
based on 55 votes.
Slow Cooker Size
12 oz (340g)Greek style yoghurt
5 oz (150g)Patak’s korma curry paste
1 tablespoonvegetable oil
that have been sliced
3 oz (75g)spinach leaves
˝ cupchicken stock
Use a large glass/ ceramic bowl to combine yoghurt with curry
paste. Add the chicken and coat with the mixture by turning. Cover
with a plastic wrap and refrigerate for 30 minutes to completely
Use a stockpot to heat oil over medium high heat. A heatproof
casserole dish could also be used in heating oil. Add onions and
cook for five minutes until they turn golden.
Place chicken mixture, tomato, spinach and onion into the slow
Cook while covered for 6 hours. Continue with step four.
Place chicken in curry large serving bowl and top with coriander
leaves. Serve with papadums and steamed rice.