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A bowl of creamy slow cooker chicken korma topped with cilantro and flaked almonds

Slow Cooker Chicken Korma

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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 servings
Calories: 540
Ingredients Method

Ingredients
  

  • 800 g boneless , skinless chicken thighs, cut into 3cm chunks
  • 2 large onions , finely diced
  • 3 cloves garlic , minced
  • 25 mm piece of fresh ginger, grated
  • 2 tablespoons ghee or vegetable oil
  • 100 g ground almonds
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cardamom
  • 250 ml low -sodium chicken stock
  • 150 ml Greek yogurt, at room temperature
  • 200 ml full -fat coconut milk
  • 1 tablespoon hone y
  • Salt and white pepper to taste
  • Fresh cilantro and toasted flaked almonds for garnish

Method
 

  1. Heat ghee in a large skillet over medium heat; sauté onions until soft and translucent, approximately 8 minutes.
  2. Add garlic and ginger to the skillet; cook for 1 minute until fragrant.
  3. Stir in turmeric, cumin, coriander, and cardamom; toast the spices for 30 seconds while stirring constantly.
  4. Transfer the onion and spice mixture into the slow cooker basin.
  5. Add the chicken pieces, ground almonds, chicken stock, and honey to the slow cooker; stir well to combine.
  6. Cover and cook on 'High' for 3 to 4 hours or 'Low' for 6 to 7 hours until chicken is tender and cooked through.
  7. Thirty minutes before the end of the cooking cycle, whisk together the Greek yogurt and coconut milk in a small bowl, then stir into the slow cooker.
  8. Stir in the garam masala and season with salt and white pepper to taste.
  9. Continue cooking for the remaining 30 minutes to allow the sauce to thicken slightly.
  10. Garnish with fresh cilantro and toasted almond flakes before serving with basmati rice or naan bread.