This delicious slow cooker version of a chicken korma is just perfect for serving up at teatime - do the prep in the morning, then throw everything into the slow cooker for a creamy, fragrant curry come teatime.
- 2 onions
- 3 garlic cloves
- 1 thumb sized piece root ginger
- 1 chilli
- 8 chicken thighs, boneless, skinless
- 1 tbsp. each butter and oil
- 1 tsp. each cumin, ground fennel, paprika, ground cardamom, turmeric
- 1/4 tsp. cinnamon
- 300ml chicken stock
- 1 tbsp. sugar
- 75ml double cream
- 2 tbsp. ground almonds
- Pinch of salt to taste
Finely chop the onions, garlic, ginger and chilli, or whiz in a blender.
Chop chicken. Heat the oil and butter in a frying pan and add the chicken. Fry until browned then put into the slow cooker. Add the onion mix and fry for 3-5 minutes and softened, then add the cumin, fennel, paprika, cardamom, turmeric and cinnamon and fry for a further minute. Add the sugar, salt and chicken stock, bring to the boil, then pour over the chicken.
Cover and cook on low for 7-8 hours or until the chicken is tender. Take off the heat, then throw in the cream and almonds. Stir and serve.