- 2 onions, quartered
- 3 garlic cloves
- 4cm (1 1/2inch) fresh root ginger, peeled
- 1 large chilli, seeds discarded
- 8 boneless, skinless chicken thighs
- 1 tablespoon sunflower oil
- 25g 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
- 300ml (1/2 pint) chicken stock
- 1 tablespoon sugar
- 75ml double cream
- 2 tablespoon ground almonds or cashews
- pinch salt
Prep:30min Cook:7hr Ready in: 7hr30min
- Blend the onions, garlic, ginger and chilli in a blender or liquidiser, or chop very finely.
- Cut each thigh into 4 pieces, heat the oil in a large frying pan and add the chicken. Cook over a high heat until evenly browned. Remove from pan and place in slow cooker.
- Add the butter to the pan and when melted add the onion mixture. Cook over moderate heat for 3 minutes. Add all the spices and cook for a further minute.
- Mix in chicken stock, sugar and salt. Bring to the boil and then transfer to slow cooker pouring over chicken.
- Cover and cook for 5 – 7 hours on Low (or 3 hours on high).
- Add the cream and ground up nuts.
Serve with rice and naan bread.
Even better if left till the next day.
Use coconut cream instead of cream and it gives a more coconutty korma.
Use a little cornflour to thicken sauce a bit.
Use chicken breast (chopped )instead of thighs – no messy bones.
Find the original recipe and more slow cooker recipes at http://allrecipes.co.uk/recipe/9169/slow-cooked-chicken-korma.aspx?o_is=Hub_TopRecipe_4