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 caloriescarbohydrate: 15 gcholesterol: 118.5 mgfat: 31.1 gfiber: 2.3 gprotein: 25.1 gsaturatedFat: 12.3 gservingSize: -sodium: 384.2 mgsugar: 6.8 gtransFat: : -unsaturatedFat: : -
Directions Indian Chicken Korma in the Slow Cooker
Directions
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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.