Indian Chicken Korma In The Slow Cooker

• 2 onions, quartered
• 1 large green chile pepper, seeded
• 3 cloves garlic
• 1 1/2 inch piece fresh ginger root, peeled
• 1 tablespoon sunflower oil
• 8 boneless, skinless chicken thighs
• 2 tablespoons 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
• 11 ounces chicken stock
• 1 tablespoon white sugar
• 1 pinch salt
• 5 tablespoons heavy cream
• 2 tablespoons ground almonds

1. Combine onions, chile pepper, garlic, and ginger in a blender; blend until smooth. Cut each chicken thigh into 4 pieces.
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.
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.
4. Cook on Low until chicken is cooked through and flavors are well combined, about 7 hours. Stir in heavy cream and ground almonds.

onions, green chile pepper, garlic, ginger root, sunflower oil, chicken, butter, cumin seeds, fennel seeds, cardamom pods, paprika, ground turmeric, ground cinnamon, chicken, white sugar, salt, heavy cream, ground almonds

Taken from www.allrecipes.com/recipe/262274/indian-chicken-korma-in-the-slow-cooker/ (may not work)