500g chicken breast
1 pot korma paste (3 tbsp)
250 ml coconut cream
1 tsp ground ginger
300ml low salt chicken stock cube
3 tbsp Greek yoghurt
Cook the chicken with a dash of olive oil until the chicken is golden.
Add all the ingredients except the Greek yoghurt to your slow cooker and mix.
Cook for 8 hours on low.
Add 3 tbsp of Greek yogurt to thicken (you can use more or less).
Serve once cooled with rice.
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