Chicken Korma

Wow, what can I say about this korma? I regret buying the jarred simmer sauce for so many years! We missed out on a huge flavour hit. I am so, so glad that I stumbled upon http://eatdrinkpaleo.com.au/banana-paleo-chicken-korma-curry-recipe/ this recipe and added my own little twist to it. The family absolutely loved it and although I doubled the recipe with the intent of having it as a freezer meal through the week, my hungry critters polished it all off!

Serves 6 Ingredients (To coat chicken) 1 double chicken breast or 5 chicken thighs if you prefer thigh 1 tbsp turmeric 2 tbsp curry power Salt Pepper (For the sauce) 1 brown onion, roughly chopped 1 large sweet potato, peeled and diced 2 tins diced tomatoes 2 tins coconut cream 1/2 tbsp turmeric 3/4 tbsp curry powder 1 tbsp cumin 1 tsp ground fennel seeds 1 tsp cinnamon 3 cloves garlic, minced 1 banana mashed 2 cups peas 1 cup green beans (or any other veg like carrots or broccoli or throw them all in!) Handful chopped fresh coriander 1/2 cup almond flakes Salt Pepper Coat the chicken and place in the slow cooker. Next place all the other ingredients except the coconut cream, banana, coriander and almonds into the slow cooker. Cook on low for 6 hours. In the last half an hour add the remaining ingredients. We served with cauliflower rice. The prep doesn't take very long at all and given that it's in the slow cooker the cooking does itself, walk away and enjoy later!