Prep Time:
20 mins
Cook Time:
7 hrs 15 mins
Total Time:
7 hrs 35 mins
Servings:
4
Yield:
4 servings
Ingredients
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.
Nutrition Facts (per serving)
| 436 | Calories |
| 31g | Fat |
| 15g | Carbs |
| 25g | Protein |
