Indian Chicken Korma in the Slow Cooker
Share recipe
Description
This mild, delicately fragrant curry has a rich creamy sauce that sure to be a winner. Serve with plain boiled rice or warm naan bread. This chicken korma tastes even better reheated on the next day.
Ingredients
- 2 onions, quartered
- 1 large green chile pepper, seeded
- 3 cloves garlic
- 1 ½ 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
- ¼ teaspoon ground cinnamon
- 11 ounces chicken stock
- 1 tablespoon white sugar
- 1 pinch salt
- 5 tablespoons heavy cream
- 2 tablespoons ground almonds
Directions
- 1. Combine onions, chile pepper, garlic, and ginger in a blender; blend until smooth. Cut each chicken thigh into 4 pieces.
- 2. Heat oil in a large skillet over high heat and brown chicken pieces in batches until evenly browned on all sides, about 5 minutes per batch. Transfer to a slow cooker.
- 3. Melt butter in the same skillet over medium heat and add onion mixture once butter has melted. Cook until flavors are well combined, about 3 minutes. Stir in cumin, fennel, cardamom, paprika, turmeric, and cinnamon and cook for 1 minute more. Mix in chicken stock, sugar, and salt; bring to a boil. Pour contents of skillet over chicken in the slow cooker. Cover.
- 4. Cook on Low until chicken is cooked through and flavors are well combined, about 7 hours. Stir in heavy cream and ground almonds.
Nutrition Facts
serving: 4 servings
calories: 436 kcal
carbohydrates: 15 g
protein: 25.1 g
saturated fat: 12.3 g
cholesterol: 118.5 mg
sodium: 384.2 mg
fiber: 2.3 g
sugar: 6.8 g
Categories