Ingredients:

  • 1 tbsp ghee
  • 1 large yellow onion, finely diced
  • 3 tbsp Patak korma paste
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch chunks
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 0.5 cup low-sodium chicken broth
  • 0.5 cup ground almonds
  • 0.5 cup full-fat coconut milk
  • 0.25 cup plain Greek yogurt
  • 1 tsp garam masala

Instructions:

  1. Melt the 1 tbsp ghee in a skillet over medium heat. Add the diced yellow onion and cook for 5-7 mins until translucent and slightly golden.
  2. Stir in the 3 tbsp Patak korma paste, minced garlic, and grated ginger. Cook for 2 mins until the oil starts to separate and the scent fills the room.
  3. Place the 1.5 lbs chicken thigh chunks into the slow cooker insert. Season lightly with salt, keeping in mind the broth and paste already contain sodium.
  4. Pour the sautéed onion and spice mixture over the chicken. Add the 0.5 cup chicken broth and 0.5 cup ground almonds. Stir well until every piece of chicken is coated.
  5. Cover and cook on LOW for 6 hours. Note: Avoid using the HIGH setting if possible, as it can toughen the chicken fibers.
  6. After 6 hours, the chicken should be tender enough to break with a spoon. The sauce will have thickened significantly from the almonds.
  7. Stir in the 0.5 cup full fat coconut milk and 0.25 cup plain Greek yogurt. Mix gently until the sauce turns a pale, creamy orange.
  8. Sprinkle the 1 tsp garam masala over the top. Stir it in and let it sit on the WARM setting for 10 mins until the flavors are fully married.
  9. Spoon the korma over basmati rice. Top with fresh cilantro and toasted almond slivers for a crunch.