Indian Chicken Korma in the Slow Cooker

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.

• Preparation Time: 20 mins
• Cooking Time: 7 hr
• Total Time: 7 hr 20 mins
• Calories: 436 Calories

Ingredients

• 1 tablespoon white sugar
• 1 pinch salt
• 2 tablespoons butter
• ¼ teaspoon ground cinnamon
• 1 tablespoon sunflower seed oil
• 5 tablespoons heavy cream
• 1 teaspoon paprika
• 3 cloves garlic
• 1 teaspoon ground turmeric
• 2 onions, quartered
• 1 teaspoon fennel seeds, crushed
• 2 tablespoons ground almonds
• 8 boneless, skinless chicken thighs
• 1 large green chile pepper, seeded
• 1 ½ inch piece fresh ginger root, peeled
• 1 teaspoon cumin seeds, crushed
• 4 cardamom pods, crushed
• 11 ounces chicken stock

Recipe Instructions

Step 1

Combine onions, chile pepper, garlic, and ginger in a blender; blend until smooth. Cut each chicken thigh into 4 pieces.

Step 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.

Step 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.

Step 4

Cook on Low until chicken is cooked through and flavors are well combined, about 7 hours. Stir in heavy cream and ground almonds.