Slow Cooked Chicken Korma with Jeera Rice

Prepare Ingredients:

Dice chicken thigh into large pieces (3-4pc per thigh). Peel onion and roughly chop. Toast almond flakes in a dry pan for 1 minute or until fragrant and golden. Peel garlic. Pick coriander reserving some leaves for garnish, finely chop the rest of the leaves and stems.

Make Paste:

With a stick blender or in a food processor blitz the onion, garlic clove, crushed ginger and korma paste.

Sear Chicken & Aromatics:

Heat a pan to medium-high heat and drizzle with oil. Seal chicken for 1-2 minutes or until it starts to brown. Place chicken in slow cooker. Add another drizzle of oil to the same pan and gently fry the paste for 3-4 minutes, until the onions are fragrant and spices toasted. Add the tomato paste/stock concentrate mix and stir well to combine.

Slow Cook Korma:

Add the onion mix and ¹⁄₂ a cup of water to the chicken in the slow cooker and stir to combine. Slow cook for 6-7 hours on low or 3-4 hours on high. In the final 10 minutes of cooking, add cream, chopped coriander and peas and simmer until it thickens slightly.

Cook Jeera Rice:

Wash the rice under cold water to remove the starch. Melt the butter over medium heat until foamy in a pot. Add the cumin seeds and fry for 1 minute until they start to pop. Add rice and 1¹⁄₂ cups of water and a big pinch of salt. Bring to the boil and cook, covered for 15 minutes or until tender.

You Plate It:

Divide the curry and rice between bowls or serve family style garnished with the flaked almonds and reserved coriander leaves.