1 onion

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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