Chicken Korma in the Slow Cooker

    Chicken Korma in the Slow Cooker

    197saves
    7hours30min


    66 people made this

    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.

    Ingredients
    Serves: 4 

    • 2 onions, quartered
    • 3 garlic cloves
    • 4cm fresh ginger, peeled
    • 1 large chilli, chopped & seeds discarded
    • 8 boneless, skinless chicken thighs
    • 1 tablespoon sunflower oil
    • 1 tablespoon 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
    • 300ml chicken stock
    • 1 tablespoon sugar
    • pinch of salt
    • 75ml double cream
    • 2 tablespoon ground almonds or cashews

    Directions
    Preparation:30min  ›  Cook:7hours  ›  Ready in:7hours30min 

    1. Blend the onions, garlic, ginger and chilli in a blender or chop very finely.
    2. Cut each thigh into 4 pieces, heat the oil in a large frying pan & add the chicken. Cook over a high heat until evenly browned. Remove from pan & place in slow cooker.
    3. Add the butter to the pan & when melted add the onion mixture. Cook over moderate heat for 3 mins. Add all the spices & cook for a further minute.
    4. Mix in chicken stock, sugar & salt. Bring to boil & then transfer to slow cooker pouring over chicken.
    5. Cover & cook for 5 - 7 hours on Low (or 3 hours on high).
    6. Before serving, add the cream & ground up nuts. Serve with rice & naan bread.

    Recently Viewed

    Reviews (5)

    6

    V. easy to make and the look on my girl's face when she ate it....mmmmm - 17 May 2010

    3

    VERY VERY tasty the family really enjoyed it and would defiantly have it again - 02 Jul 2011

    3

    very tasty and easy to prepare - 25 Jul 2010

    Write a review

    Click on stars to rate