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Slow Cooker Chicken Korma

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PREP TIME
20 min
COOKING TIME
435 min
TOTAL TIME
455 min
SERVINGS
4 servings
Dinner Indian
Slow Cooker Chicken Korma
Ingredients
  • 2 onions, quartered
  • 1 large green chile pepper, seeded
  • 3 cloves garlic
  • 1 1/2 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
  • 1/4 teaspoon ground cinnamon
  • 11 ounces chicken stock
  • 1 tablespoon white sugar
  • 1 pinch salt
  • 5 tablespoons heavy cream
  • 2 tablespoons ground almonds
Instructions
1
Combine the finely chopped onions, chile pepper, garlic, and ginger in a blender until you achieve a smooth consistency.
2
Cut each chicken thigh into four equal pieces.
3
Heat a significant amount of oil in a large skillet over extremely high heat and sear chicken pieces in batches until they are evenly browned on all sides, approximately 5 minutes per batch. Transfer the chicken to a slow cooker.
4
Melt butter in the same skillet over medium heat and add the blended onion mixture once the butter has melted. Cook until the flavors have melded together, roughly 3 minutes. Stir in cumin, fennel, cardamom, paprika, turmeric, and cinnamon and cook for an additional minute to allow the spices to blend. Mix in chicken stock, sugar, and salt; bring the mixture to a rolling boil. Pour the contents of the skillet over the chicken in the slow cooker. Cover.
5
Cook on Low for an extended period until the chicken is cooked through and the flavors have harmoniously combined, approximately 7 hours. Stir in heavy cream and ground almonds to add a rich finish.