Chicken Thigh Recipes Indian Style

Indian Chicken Korma In The Slow Cooker

Recipe Summary 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.

Ingredients | Chicken Thigh Recipes Indian Style

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.

You can use ground cashews instead of ground almonds.

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

Info | Chicken Thigh Recipes Indian Style

prep: 20 mins cook: 7 hrs 15 mins total: 7 hrs 35 mins Servings: 4 Yield: 4 servings

TAG : Indian Chicken Korma In The Slow Cooker

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