INDIAN CHICKEN CURRY SLOW COOKER RECIPES RECIPES

INDIAN CHICKEN KORMA IN THE SLOW COOKER RECIPE | ALLRECIPES

Indian Chicken Korma in the Slow Cooker Recipe | Allrecipes image

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. This chicken korma tastes even better reheated on the next day.

Provided by Smars

Categories World Cuisine Asian Indian

Total Time 7 hours 35 minutes

Prep Time 20 minutes

Cook Time 7 hours 15 minutes

Yield 4 servings

Number Of Ingredients 18

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

Steps:

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.

Nutrition Facts : Calories 436 calories, CarbohydrateContent 15 g, CholesterolContent 118.5 mg, FatContent 31.1 g, FiberContent 2.3 g, ProteinContent 25.1 g, SaturatedFatContent 12.3 g, SodiumContent 384.2 mg, SugarContent 6.8 g

INDIAN CHICKEN KORMA IN THE SLOW COOKER RECIPE | ALLRECIPES

Indian Chicken Korma in the Slow Cooker Recipe | Allrecipes image

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. This chicken korma tastes even better reheated on the next day.

Provided by Smars

Categories World Cuisine Asian Indian

Total Time 7 hours 35 minutes

Prep Time 20 minutes

Cook Time 7 hours 15 minutes

Yield 4 servings

Number Of Ingredients 18

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

Steps:

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.

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