Creamy Chicken Korma Stew
Yield: 4-6 Servings Cooking Time: 4 Hours 30 Minutes Difficulty: Easy Full Episode: Introducing India! (Season 3)


  1. Use a pastry brush to coat the chicken with olive oil. Generously season the chicken with the turmeric, garam masala, coriander, salt and pepper. Place the seasoned chicken in the slow cooker.
  2. In a mixing bowl combine tomato sauce, tomato paste and ginger and mix well. Pour over chicken.
  3. Cover with chicken stock and cook for 3½ hours on the medium high heat setting.
  4. Add the cream and cook for another half hour on low.
  5. Garnish with parsley.


Measuring Cups
Measuring Spoons
Pastry Brush
Slow Cooker
Mixing Bowl
Serving Plate
Full Episode: Introducing India! (Season 3)


  • 1 pound Chicken Leg Quarters
  • ¼ cup Olive Oil
  • 1 teaspoon Ground Turmeric
  • 3 tablespoons aram Masala or Indian Spice Mix
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 cup Tomato Sauce
  • 1 teaspoon Tomato Paste
  • 1 tablespoon Ginger, minced
  • 1 cup Chicken Stock
  • ½ cup Cream
  • Chopped Parsley for Garnish