“This is a great recipe for those who find spice a bit overwhelming to use or eat. It’s very gentle and has a hint of sharpness from the yoghurt but also just enough richness from the almonds and cream. If you don’t mind going the extra mile the buttered cardamon rice goes beautifully but if you are time poor, just a plain steamed basmati will do just fine.” – Poh.

Ingredients

• 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

Garnish

• Fresh coriander

Method

1. To make the korma, combine the onions, nuts, chilies, garlic and ginger in a blender and blitz until smooth.
2. Set the Crockpot® Express Easy Release Pressure Multicooker 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.
3. Stir in the coriander, white pepper, water and salt, then fold the chicken pieces through. Press START/STOP.
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.
5. When cooking has finished, release the steam and remove the lid. Stir in the yoghurt, cream and garam masala.
6. Serve korma on steamed basmati rice and garnish with coriander.