North Indian Chicken Pistachio or Almond Korma

Cook time

10 minutes


4 - 6


  • 4 medium brown onions, peeled, quartered
  • 2 cups pistachios or almonds + 2 tablespoons for garnish
  • 4 long green chilies, sliced
  • 3cm fresh ginger, peeled, sliced
  • 3 cloves garlic, peeled, sliced
  • 3 Tbs vegetable oil
  • 1 Tbs ground coriander
  • 1 tsp ground white pepper
  • 1 cup water
  • 1½ tsp salt
  • 1kg chicken thighs, sliced into bite sized chunks
  • Handful coriander
  • ¼ cup Greek yoghurt
  • ½ cup cream
  • 1 tsp garam masala
  • Fresh coriander


  • Prep Time: 10 minutes
    Cook Time: 20 minutes
    Serves: 4 – 6
  • Step 1 To make the korma, combine the onions, nuts, chilies, garlic and ginger in a blender and blitz until smooth.
  • Step 2 Set the Crock-Pot Express Easy Release Multi-Cooker to BROWN/SAUTÉ. Press START/STOP. Add oil and the korma paste. Cook stirring continuously until most of the liquid is evaporated but the paste is not caramelised – this should look like the texture of mashed potato.
  • Step 3 Stir in the coriander, white pepper, water and salt, then fold the chicken pieces through. Press START/STOP.
  • Step 4 Press MEAT/POULTRY. Reduce timer setting to 15 minutes. Secure lid, ensure the Steam Release Dial is in the ‘Seal’ (closed) position, press STOP/START.
  • Step 5 When cooking has finished, release the steam and remove the lid. Stir in the yoghurt, cream and garam masala.
  • Step 6 Serve korma on steamed basmati rice and garnish with coriander.
  • Crock-Pot® Express Easy Release Multi-Cooker CPE210 Recipe

Crock-Pot is a trade mark of Sunbeam Corporation.
Sunbeam Corporation Pty Ltd is a subsidiary of Newell Australia Pty Ltd.