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Indian Chicken Korma in the Slow Cooker
Indian Chicken Korma in the Slow Cooker
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Prep Time:
20 minutes
Cook Time:
435 minutes
Total Time:
455 minutes
Creamy Indian chicken korma: Fragrant curry in a rich cream sauce, perfect for the slow cooker.
Ingredients:
  • 2 onions, quartered
  • 1 large green chile pepper, seeded
  • 3 cloves garlic
  • 1.5 inch piece fresh ginger root, peeled
  • 1 tablespoon sunflower seed oil
  • 8 boneless, skinless chicken thighs
  • 2 tablespoons butter
  • 1 teaspoon cumin seeds, crushed
  • 1 teaspoon fennel seeds, crushed
  • 4 cardamom pods, crushed
  • 1 teaspoon paprika
  • 1 teaspoon ground turmeric
  • 0.25 teaspoon ground cinnamon
  • 11 ounces chicken stock
  • 1 tablespoon white sugar
  • 1 pinch salt
  • 5 tablespoons heavy cream
  • 2 tablespoons ground almonds
Instructions:
  • Blend onions, chile pepper, garlic, and ginger until smooth in a blender. Cut each chicken thigh into 4 pieces.
  • In a large skillet over high heat, sear chicken pieces in batches until beautifully browned, about 5 minutes per batch. Transfer to a slow cooker.
  • In the same skillet over medium heat, melt butter and add the onion mixture. Cook until flavors meld, about 3 minutes. Stir in cumin, fennel, cardamom, paprika, turmeric, and cinnamon, cook for 1 minute. Add chicken stock, sugar, and salt; bring to a boil. Pour over chicken in the slow cooker and cover.
  • Simmer on Low for 7 hours until chicken is tender and flavors meld together. Gently fold in heavy cream and ground almonds.

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