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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Combine onions, chile pepper, garlic, and ginger in a blender; blend until smooth. Cut each chicken thigh into 4 pieces.

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  • 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

405 calories; 27.6 g total fat; 118 mg cholesterol; 384 mg sodium. 15 g carbohydrates; 25.1 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/24/2018
nice easy dinner. will make again. I served with brown rice.. dont leave out the almonds. They add a very nice crunch Read More
(1)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/24/2018
nice easy dinner. will make again. I served with brown rice.. dont leave out the almonds. They add a very nice crunch Read More
(1)
Rating: 5 stars
09/24/2018
nice easy dinner. will make again. I served with brown rice.. dont leave out the almonds. They add a very nice crunch Read More
(1)
Rating: 5 stars
05/08/2019
Fresh and complete ingredients would be best but I was limited by my pantry. I followed the directions but I had to make substitutions. I has no green chilies. This changed the taste significantly. I used 1 teaspoon of mild chili powder instead. I also put a big pinch of sweet curry powder. I had no ginger root so I used powdered ginger. No cardamom pods so I used powdered cardamom. I had no nuts to grind so I didn't add any. I had all the other spices. I used chicken tenders instead of thighs. The chicken turned out tender and juicy. This is a very forgiving recipe. It didn't taste like the korma we get at the Indian restaurant but it was still delicious. My family voted 5 stars! Read More
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Rating: 5 stars
04/19/2019
Added broccoli and cilantro for the last few minutes. Good spice combination. Read More