Slow Cooker Chicken Korma with Sweet Potato

Step 1

Prepare spice mixture: Combine ground coriander, cumin, turmeric, chili powder, paprika and salt in a small bowl. Set aside.

Step 2

Heat oil in a pan over medium heat. Add onions and sugar and sauté until lightly golden, roughly 10-15 minutes. Add garlic and cook for a minute. Add the spice mixture and cook for 2 minutes, until toasted.

Step 3

Add the mixture to a blender with the coconut milk. Blend until onion pureed, then toss into the slow cooker.

Step 4

Add chicken and sweet potato; toss to coat.

Step 5

Cook on low for 4-5 hours.

Step 6

Just before serving: Stir in the garam masala, lemon juice and ground almonds.

Step 7

Serve with rice, steamed vegetables and naan bread.

Step 8

Stir together the spices in a small bowl.

Step 9

Heat oil using the sautee function of the Instant Pot.

Step 10

Add the onions and sugar and cook, stirring frequently, for 8-10 minutes, until lightly golden.

Step 11

Add garlic and cook for a minute. Add the spice mixture and cook for 2 minutes, until toasted.

Step 12

Add the coconut milk. Using an immersion blender, puree (you may need to tilt the Instant Pot slightly).

Step 13

Turn off the sautee function, add the sweet potatoes and chicken thighs and toss to coat.

Step 14

Cook on manual high pressure for 10 minutes. Allow a natural pressure release for 10 minutes (aka: unplug your IP or let it sit on 'warm' for 10 minutes).

Step 15

Release the pressure from the valve.

Step 16

Stir in the garam masala, lemon juice and ground almonds.