Indian Chicken Korma in the Slow Cooker

Recipe View Prepare the Korma Base: In a blender or food processor, combine the onions, chili pepper, garlic, and ginger. Blend until you achieve a smooth paste. (Prep time: 10 minutes)

Recipe View Sear the Chicken: Heat the sunflower oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding the pan, sear the chicken pieces until golden brown on all sides. This step is crucial for developing deep flavor. Transfer the browned chicken to your slow cooker. (Cook time: 15 minutes)

Recipe View Sauté the Aromatics: In the same skillet, melt the butter over medium heat. Add the onion paste and cook, stirring occasionally, until softened and fragrant, about 5 minutes. Stir in the cumin seeds, fennel seeds, cardamom pods, paprika, turmeric, and cinnamon. Cook for another minute, allowing the spices to bloom and release their aromas. (Cook time: 6 minutes)

Recipe View Combine and Simmer: Pour the chicken stock into the skillet, scraping up any browned bits from the bottom of the pan. Add the sugar and salt, and bring the mixture to a simmer. Pour the contents of the skillet over the chicken in the slow cooker. Cover and cook on low for 6-7 hours, or until the chicken is incredibly tender and easily shreds with a fork. (Cook time: 6 hours 5 minutes)

Recipe View Finish the Korma: Stir in the heavy cream and ground almonds. Let the korma sit for about 10 minutes to allow the sauce to thicken slightly. Taste and adjust seasoning as needed. (Cook time: 15 minutes)