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

Hi - I think my other question on slow cooker cooking was too vague! I want to know how to make a delicious Chicken Korma or Marsala in my slow cooker - does anyone know a recipe for this?





Thanks


JackieDoes anyone have a chicken korma recipe for the slow cooker?
Ingredients


Serves 2





2 Chicken Breasts Chopped into Bite Size Pieces


1 Tin Coconut milk


4oz Thick Natural Yogurt


3 Egg Yolks


3 Tablespoons Mango chutney


Quarter of an onion finely chopped


2 Teaspoon Curry Powder


4 Cloves Crushed Garlic


2 inches Root Ginger grated


5 Tablespoons Vegetable Oil


1 Teaspoon Turmeric


1 teaspoon Garam Massalla


2 drops Almomd Extract (Not essence)


1 Tablespoon toasted almond slices





Method


Make a paste of the curry powder and Turmeric with a little water. Fry the onion until translucent in the veg oil then add the garlic and ginger and stir fry on medium until it just starts to brown. Add the curry paste and stir in and fry for a further 30 secs. Add the chicken pieces and seal well on all sides. Mix the coconut milk, yogurt, mango chutney and egg yolks in a jug and pour over and simmer for 20 minutes or until the chicken is cooked, stirring regularly. If needed add a little water to prevent the curry becoming too thick or dry. Now stir in the garam massalla and almond extract and cook for a further minute. Serve with the toasted almond slices sprinkled over the top





hope it helps sound yummyDoes anyone have a chicken korma recipe for the slow cooker?
2 1/2 lb. cut-up chicken


2 c. yogurt


3 cloves garlic


2 medium onions, chopped


1 tsp. paprika


2 tsp. fresh ginger, chopped


2 tsp. peanut or sunflower oil


2 tsp. ground coriander


1/2 tsp. ground chili


1 tsp. cumin


seeds of 2 peeled cardamom pod


1 tsp. poppy seed


1 tsp. turmeric


1 bay leaf


2 Tbsp. fresh coriander, chopped








Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours.





Heat oil in large heavy casserole; gently saute remaining onion and garlic for 1 minute. Remove and set aside.





Add to casserole the corriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken, pour enough water to cover and add remaining marinade. Return onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle with fresh corriander and serve.