Creamy Slow-Cooked Korma: Lamb or Chicken Delight
Indulge in the rich flavors of this creamy Korma, perfected for slow cooking. Inspired by traditional Indian cuisine, this recipe features succulent lamb or chicken simmered to tender perfection in a luxurious almond and coconut sauce. With a delightful blend of aromatic spices and a touch of sweetness, this mild curry is perfect for family dinners or special occasions. Serve it alongside fluffy pilau rice and crisp green salad for a well-rounded meal that will leave your taste buds craving more.
4
Servings
N/A
Calories
18
Ingredients
Ingredients
Garlic cloves
2 large (Crushed)
Fresh ginger
1 teaspoon (Grated)
Ground almonds
1/2 cup (N/A)
Water
4 tablespoons (For almond paste)
Ghee or coconut oil
2 tablespoons (Melted)
Lamb or chicken
1 1/2 lbs (Diced)
Large onion
1 (Finely chopped)
Creamed coconut
100 g (N/A)
Water
1 1/4 cups (N/A)
Cardamom pods
4 (Split)
Ground cumin
1 teaspoon (N/A)
Ground coriander
1 teaspoon (N/A)
Ground cinnamon
1/2 teaspoon (N/A)
Chili powder
1/4 teaspoon (N/A)
Ground cloves
1 pinch (N/A)
Fine sugar
2 teaspoons (N/A)
Salt and pepper
To taste (N/A)
Garam masala
1/2 teaspoon (N/A)
Instructions
1
In a mixing bowl, combine the crushed garlic, grated ginger, and ground almonds. Add 4 tablespoons of water to form a smooth paste.
2
In a large frying pan, heat the ghee or coconut oil over medium heat. In batches, add the diced lamb or chicken, and cook until browned on all sides. Transfer the browned meat to the slow cooker using a slotted spoon.
3
In the same pan, add the finely chopped onion and sauté for 2-3 minutes, stirring until the onions become golden brown. Transfer them to the slow cooker.
4
In the frying pan, add the creamed coconut and 1 1/4 cups of water. Stir well to melt the coconut, then add the split cardamom pods, ground cumin, ground coriander, ground cinnamon, chili powder, ground cloves, and the prepared almond paste. Bring the mixture to a gentle boil, seasoning with salt and pepper to taste.
5
Pour the spice mixture over the meat and onions in the slow cooker. Stir everything together, then cover and cook on high for 3 hours or low for 6 hours, until the meat is incredibly tender.
6
Once cooked, stir in the garam masala, taste, and adjust seasoning if necessary. Garnish with fresh lemon wedges and torn coriander leaves before serving.
7
This delicious Korma pairs beautifully with pilau rice and a side of green salad or a selection of vegetable curries.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Creamy Slow-Cooked Korma recipe?
It is a rich and mild Indian-inspired curry featuring succulent lamb or chicken simmered in a luxurious almond and coconut sauce.
What meat can I use for this Korma?
You can use either 1.5 lbs of diced lamb or diced chicken for this recipe.
How long does it take to cook in a slow cooker on high?
When set to high, the Korma should cook for 3 hours until the meat is tender.
How long does it take to cook in a slow cooker on low?
When set to low, the Korma should cook for 6 hours.
Is this a spicy curry?
No, this is a mild curry with a touch of sweetness and aromatic spices, suitable for families.
How do I make the almond paste?
Combine crushed garlic, grated ginger, and ground almonds with 4 tablespoons of water to form a smooth paste.
What type of coconut is used in this recipe?
The recipe calls for 100g of creamed coconut.
Can I substitute ghee?
Yes, you can use coconut oil as a substitute for ghee.
Do I need to brown the meat before slow cooking?
Yes, browning the diced lamb or chicken in batches helps develop flavor and texture.
How should the onions be prepared?
The large onion should be finely chopped and sautéed for 2-3 minutes until golden brown.
How much water is needed for the sauce?
You will need 1 1/4 cups of water to mix with the creamed coconut and spices.
What spices are included in the aromatic blend?
The blend includes cardamom pods, cumin, coriander, cinnamon, chili powder, and ground cloves.
When should I add the garam masala?
Stir in the garam masala once the slow cooking process is finished.
What are the recommended garnishes?
Garnish the dish with fresh lemon wedges and torn coriander leaves before serving.
What should I serve with this Korma?
It pairs beautifully with fluffy pilau rice and a side of green salad.
How many people does this recipe serve?
This recipe is designed to serve 4 people.
Is there sugar in this recipe?
Yes, 2 teaspoons of fine sugar are added for a touch of sweetness.
How do I prepare the ginger?
You should use 1 teaspoon of fresh ginger, grated.
How do I prepare the garlic?
Use 2 large garlic cloves that have been crushed.
How are the cardamom pods used?
The 4 cardamom pods should be split before being added to the sauce mixture.
Can I adjust the seasoning?
Yes, you should taste and adjust the salt and pepper levels after the cooking is complete.
What makes the sauce creamy?
The combination of ground almonds and creamed coconut creates the luxurious, creamy texture.
How much meat is required?
The recipe requires 1 1/2 lbs of diced meat.
What is the role of the almond paste?
The almond paste adds thickness, richness, and a nutty flavor profile to the curry.
Is this a good recipe for special occasions?
Yes, its rich flavors and indulgent texture make it perfect for both family dinners and special events.
What texture should the meat have?
The meat should be incredibly tender after the slow cooking process.
Can I use ground ginger instead of fresh?
While fresh ginger is recommended for the best flavor, ground ginger can be used in a pinch.
How much chili powder is in the recipe?
The recipe uses 1/4 teaspoon of chili powder to maintain a mild heat level.
What kind of oil is best for browning the meat?
Ghee is traditional for the best flavor, but coconut oil is a great alternative.
Is this recipe inspired by any specific cuisine?
Yes, it is inspired by traditional Indian cuisine.