Indian Chicken Korma in the Slow Cooker

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.

Step: 1

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

Step: 2

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.

Step: 3

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.

Step: 4

Cook on Low until chicken is cooked through and flavors are well combined, about 7 hours. Stir in heavy cream and ground almonds.

Per Serving: 436 calories; protein 25.1g; carbohydrates 15g; fat 31.1g; cholesterol 118.5mg; sodium 384.2mg.

To much possesion yourself can lead to overeating , 2.00 AM snacking, and mindless eats and it’s for this mind that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and cravings , it is much necessary to include some easy foods (or what one may perceive as off limits ). Meaning , if we always order the healthiest thing on the menu but come home and graze on chips, perhaps we really will the junk food and should have just enjoyed it in the first place."

Because it comes to dinner , much eat or eating too much of the wrong kinds of food will make lead to trouble on sleeping. On the other side, a daylight food that is less than satiating not make leave you want more and resulting in reaching for an eat bad food late-night side dish even closer to bedtime .