Does anyone have a chicken korma recipe for the slow cooker?

Hi - I have had 2 great answers for this question, but both for regular quick cooking - I want an answer for a Slow Cooker - I love mild creamy curries! Any help would be much appreciated! ThanksDoes anyone have a chicken korma recipe for the slow cooker?
Basically follow ingredients in the recipes as prescribed. Leave Chicken to Marinade in the spices and yoghurt or cream in the fridge over night. Brown your chicken on the stove and add all the ingredients into the slow cooker and allow to stew for the day while you're at work. Just make sure you give it enough liquid so it doesn't dry out. You can always thicken the sauce with cornflower at the end if necessary or boil the liquid to reduce to the right consistency.Does anyone have a chicken korma recipe for the slow cooker?
Preparation Time 20 minutes





Cooking Time 70 minutes





Ingredients (serves 4)


390g (1 1/2 cups) Greek-style natural yoghurt


140g (1/2 cup) Patak's Korma Curry Paste


8 (about 2.2kg) large chicken thigh cutlets, excess fat trimmed


1 tbs vegetable oil


2 brown onions, halved, thinly sliced


2 large ripe tomatoes, coarsely chopped


100g baby spinach leaves


1/2 cup fresh coriander leaves


Steamed rice, to serve


Pappadums, to serve


Method


Combine the yoghurt and curry paste in a large glass or ceramic bowl. Add the chicken and turn to coat. Cover with plastic wrap. Place in the fridge for 30 minutes to marinate.


Heat the oil a stockpot or heatproof casserole dish over medium-high heat. Add the onion and cook, stirring, for 5 minutes or until golden.


Add the chicken and stir to combine. Reduce heat to low. Simmer, covered, turning chicken occasionally, for 30 minutes. (Don't let the sauce boil, or the curry will curdle.) Stir in the tomato. Cook, uncovered, stirring occasionally, for 30 minutes or until chicken is tender and sauce thickens. Add the spinach. Cook, stirring, for 1-2 minutes or until just wilted.


Place the chicken curry in a large serving bowl. Top with coriander leaves. Serve with steamed rice and pappadums.


Notes %26amp; tips


Here's how to adjust the recipe to your equipment.


In a slow cooker


Carry out steps 1 and 2, using a large frying pan in step 2.


In step 3, place the chicken mixture, onion, tomato and spinach in the slow cooker. Cook, covered, on low for 6 hours or until the chicken is tender. Continue from step 4.


In a casserole dish


At the end of step 1, preheat oven to 160掳C. Carry out step 2 in a flameproof casserole dish or large frying pan.


In step 3, place the chicken mixture and onion in the casserole dish. Bake in oven, uncovered, for 1 hour or until the chicken is tender. Add the tomato and spinach, and stir vigorously until the spinach just wilts. Continue from step 4.


In a pressure cooker


Carry out steps 1 and 2, using a large frying pan in step 2.


In step 3, place the chicken mixture and onion in pressure cooker. Seal and place over a high heat until steam begins to escape at a constant rate and there is a regular hissing sound. Reduce heat to low. Cook for 15 minutes. Release the steam following manufacturer's instructions. Add the tomato and spinach. Stir until spinach just wilts. Continue from step 4.
.kg Chicken breast or mini breast fillets


1 heaped tablespoon of finely grated fresh ginger


3 cloves of garlic, minced


150g thick (plain) yogurt


1 dried red chilli


2 finely chopped onions


1 tbsp ghee or veg. oil


1 tbsp ground coriander


Pinch of ground black pepper


1 tsp turmeric


1 tsp garam masala


water


75g creamed coconut


salt, to taste


2 heaped tbsps ground almonds


finely chopped Coriander Leaves, to garnish


juice of 1/2 lemon





Instructions:





1. Cut the chicken breasts into bite sized chunks


2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.


3. Liquidise the chopped onion and red chillies, add a little water if you need to. blend til smooth.


4. Heat the ghee/oil in a pan.


5. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.


6. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.


7. Add the chicken and the marinade and continue to stir fry for another 10-minutes.


8. Add the creamed coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.


9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).


10. Remove from heat, add lemon juice and salt to taste. Mix well.





B oil some basmati rice with a cinnamon stick and saffron, drain and serve.
Get a jar of korma sauce and add it to chicken and other stuff