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
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.
