Indian Chicken Korma in the Slow Cooker

Name: Indian Chicken Korma in the Slow Cooker
Prep time: 20 min
Cook time: 435 min
Total time: 455 min
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

4.1

(12)

9 Reviews

2 Photos

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.

Submitted by Smars

Updated on August 22, 2022

Prep Time:

20 mins

Cook Time:

7 hrs 15 mins

Total Time:

7 hrs 35 mins

Servings:

4

Yield:

4 servings

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Ingredients

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Original recipe (1X) yields 4 servings

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

Combine onions, chile pepper, garlic, and ginger in a blender; blend until smooth. Cut each chicken thigh into 4 pieces.
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.
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.
Cook on Low until chicken is cooked through and flavors are well combined, about 7 hours. Stir in heavy cream and ground almonds.

Cook's Notes:

You can use ground cashews instead of ground almonds.

You can also cook the korma on High for 3 hours.

Nutrition Facts (per serving)

436	Calories
31g	Fat
15g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 436
% Daily Value *
Total Fat 31g	40%
Saturated Fat 12g	62%
Cholesterol 119mg	40%
Sodium 384mg	17%
Total Carbohydrate 15g	5%
Dietary Fiber 2g	8%
Total Sugars 7g
Protein 25g	50%
Vitamin C 51mg	57%
Calcium 77mg	6%
Iron 3mg	17%
Potassium 436mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Indian Chicken Korma in the Slow Cooker

Ingredients

Directions

Cook's Notes:

Nutrition Facts (per serving)

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