1.5lbsboneless, skinless chicken thighs, cut into chunks
1largeonion, finely chopped
4clovesgarlic, minced
1tablespoonfresh ginger, grated
2tablespoonscurry powder
1tablespoongaram masala
1teaspoonturmeric powder
1teaspooncumin seeds
1cupcoconut milk
0.5cupplain yogurt
2tablespoonsvegetable oil
to tastesalt
1cupfresh cilantro, for garnish
1cupcashews, toasted (optional for added crunch)
Instructions
In a large bowl, mix the chicken pieces with salt, curry powder, garam masala, turmeric, and cumin seeds to coat. Set aside for 15 minutes to marinate.
In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes. Add the garlic and ginger, cooking for another 2 minutes until fragrant.
Transfer the sautéed onion mixture into the slow cooker. Add the marinated chicken on top, then pour in the coconut milk and yogurt to create a rich sauce.
Cover and cook on low for 6-8 hours or on high for 4 hours until the chicken is tender and fully cooked.
Before serving, stir in the toasted cashews if using, and adjust the salt to taste.
Ladle the korma over rice or with naan bread, garnished with fresh cilantro.