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Slow Cooker Chicken Korma Curry

Slow cooker chicken korma curry - the image is a close-up of a bowl of indian curry. the curry is a rich orange color and appears to be thick and creamy. it is garnished with fresh cilantro and sliced red onions. the bowl is made of dark brown ceramic and is sitting on a dark wooden table. the background is blurred, making the curry the focal point of the image.
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A rich and creamy slow cooker chicken korma curry made with tender chicken thighs simmered in a fragrant blend of spices, yogurt, and coconut milk for a deliciously comforting meal.

Ingredients

Scale

2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon vegetable oil
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
1 cup plain yogurt, whisked
1 cup coconut milk
1/4 cup blanched almonds, finely ground
1 tablespoon tomato paste
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh cilantro leaves, chopped (for garnish)
1/4 cup water

Instructions

Heat the vegetable oil in a large skillet over medium heat.
Add the chopped onion and cook, stirring frequently, until soft and golden, about 8 minutes.
Add the minced garlic and grated ginger and cook for 1 minute until fragrant.
Stir in ground coriander, ground cumin, ground turmeric, garam masala, ground cinnamon, ground cardamom, and cayenne pepper. Cook the spices with the onion mixture for 2 minutes, stirring constantly to prevent burning.
Transfer the spiced onion mixture to the slow cooker.
Add the chicken thigh pieces to the slow cooker and stir to coat them evenly with the spice mixture.
In a separate bowl, whisk together the plain yogurt, coconut milk, ground almonds, tomato paste, brown sugar, salt, black pepper, and water until smooth.
Pour the yogurt and coconut milk mixture over the chicken and spices in the slow cooker. Stir gently to combine.
Cover and cook on low for 6 hours, or until the chicken is tender and cooked through.
Before serving, stir the curry gently and adjust seasoning with additional salt if needed.
Serve hot, garnished with chopped fresh cilantro leaves.

Find it online: https://cookinglove.cookinglovely.com/slow-cooker-chicken-korma-curry-a-comforting-dinner-classic/