Slow Cooker Chicken Korma
Total time
- 1 Cinnamon stick
- 6 cloves
- 8 green cardamom
- 4-5 small sized bay leaf (If using larger leaves, use less)
- 1 jalapeno or 4-5 green chilies or as per taste
- 1 red onion, chopped (medium-large size)
- 6 garlic cloves, peeled
- 1.5" ginger, skin peeled and chopped
- ½ tsp ghee or coconut oil or any other cooking oil
- ¾ cup cashews
- ½ cup yogurt (any kind will work - Greek, plain or low fat)
- 1 cup water
- Salt to taste
- 5 Chicken Drumsticks, skin removed and cleaned
- In a food processor, add cinnamon, cloves, cardamom, bay leaves, jalapeno or green chili, onion, garlic and ginger and process until coarsely chopped.
- Now heat ghee or oil in a pan and once warm, add this mix to it and cook it on medium-low heat for good 10-12 minutes.
- Meanwhile soak cashes in hot water.
- Clean chicken also.
- Now blend everything that is above cooked mix, yogurt, water, drained cashews until smooth.
- Add one more cup of water and add salt and adjust to taste.
- Now add the sauce in your slow cooker. Place chicken drumsticks and cover with the sauce.
- Cover and cook on HIGH for 4-5 hours or until cooked fully.
- Serve with steamed rice.
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/slow-cooker-chicken-korma/
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