Indian Chicken Korma in the Slow Cooker recipe

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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

Nutrition Info

436 calories
carbohydrate: 15 g
cholesterol: 118.5 mg
fat: 31.1 g
fiber: 2.3 g
protein: 25.1 g
saturatedFat: 12.3 g
servingSize: -
sodium: 384.2 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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