Crock•Pot Chicken Korma

Detta är något vi gör och äter rätt ofta, indiak chicken korma. Och det är ju så lätt att göra när man har en crock•pot. Bara in med alla ingredienserna på morgonen, på med locket och sedan väntar man bara i 7h och sedan är det klart. Mjo, lite naan bröd skall ju in i ugnen och ris skall i riskokaren också men annars sköter det ju sig själv.

Ingredients

Serves: 4

2 onions, quartered

3 garlic cloves

4cm (1 1/2inch) fresh root ginger, peeled

1 large chilli, seeds discarded

8 boneless, skinless chicken thighs

1 tablespoon sunflower oil

25g butter

1 teaspoon cumin seeds, crushed

1 teaspoon fennel seeds, crushed

4 cardamom pods, crushed

1 teaspoon paprika

1 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

300ml (1/2 pint) chicken stock

1 tablespoon sugar

75ml double cream

2 tablespoon ground almonds or cashews

pinch salt

Method

Prep:30min  ›  Cook:7hr  ›  Ready in:7hr30min

1 Blend the onions, garlic, ginger and chilli in a blender or liquidiser, or chop very finely.

2 Cut each thigh into 4 pieces, heat the oil in a large frying pan and add the chicken. Cook over a high heat until evenly browned. Remove from pan and place in slow cooker.

3 Add the butter to the pan and when melted add the onion mixture. Cook over moderate heat for 3 minutes. Add all the spices and cook for a further minute.

4 Mix in chicken stock, sugar and salt. Bring to the boil and then transfer to slow cooker pouring over chicken.

5 Cover and cook for 5 – 7 hours on Low (or 3 hours on high).

6 Add the cream and ground up nuts. Serve with rice and naan bread.

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