Slow-cooker creamy chicken and vegetable korma

Nutrition content per serve 

Energy: 503 calories (2106kJ) | Protein: 46g | Carb: 25g | Sugar: 15g | Total fat: 20g | Sat fat: 7g | Fibre: 13g | Serves: 6| Total time: 2hr 50 minutes  

* Approximate values from Xyris Foodworks software 

Ingredients: 

Curry Paste 

• 2 brown onions, coarsely chopped 
• 4 garlic cloves, chopped 
• 2 tsp turmeric 
• 2 tsp garam masala 
• 1 tsp ground coriander 
• ½ tsp ground cinnamon  
• ½ tsp ground cumin 
• ½ tsp ground paprika  
• Pinch of ground nutmeg  

Or 1/3 cup Korma curry paste  

Korma Filling 

• 1 tbsp olive oil  
• 4 medium chicken breast fillets, cut into 3cm pieces 
• 2 tbsp tomato paste 
• ½ tsp ground cinnamon 
• 1 red onion, cut into wedges  
• 500g kent pumpkin, cut into 5cm pieces  
• ½ can chickpeas, rinsed and drained 
• 400g can lite coconut cream  
• 60g baby spinach  
• 2 handfuls of green beans, trimmed and cut in half 

Korma Toppings  

• 1 Lebanese cucumber, halved and seeded 
• 1 tomato, seeded and diced  
• ½ cup fresh coriander 
• ¼ cup mint leaves, finely chopped 
• ½ cup plain Greek yoghurt 
• Steamed basmati rice  

Directions: 

1. Heat oil in a large frying pan over medium-high heat. Add chicken. Cook, stirring, for 5 minutes. Add curry paste, tomato paste and cinnamon. Cook, stirring, for 1 minute or until fragrant. 
2. Transfer chicken to slow cooker. Add onion and pumpkin. Season with salt and pepper. Stir well to combine. Cover. Cook on high for 2 hours (or low for further 30 minutes or until chicken is tender and cooked through. Stir in coconut cream. Cook on high for a further 10 minutes or until just cooked through. Stir in spinach. 
3. Sprinkle curry with cucumber, tomato, coriander and mint. Season with salt and pepper and serve with yoghurt and rice. 

Notes: 

• If you don’t have a slow cooker at home, you can use a crock pot/oven safe dish with a lid and place it in the oven  
• You can make the korma paste from scratch or if you are seeking convenience, there are ready made sauces that you can find on the supermarket shelves  
• If you would like to make this vegan/vegetarian, you can swap chicken out for firm tofu 

Why it’s good for you:  

• Turmeric has anti-inflammatory properties  
• Garlic has antibacterial properties that may assist with fighting off bacteria that often make you unwell  
• Onions are a rich source of prebiotics and a flavonoid called quercetin which has been found to assist with strengthening your immune system