First, the chicken pieces should be cut into uniform, bite-sized chunks. Then, they are seasoned generously with salt and black pepper. Afterward, the seasoned chicken is placed directly into the crockpot. Moreover, uniform pieces ensure even cooking throughout.

Next, if using cashews, they must be soaked in hot water for at least 30 minutes. Subsequently, the drained cashews are blended with chicken stock, tomato paste, ginger, and the liquid portion of the coconut milk until completely smooth. Meanwhile, a high-powered blender works best for achieving that silky texture.

Additionally, the diced onion and minced garlic are added directly to the crockpot with the chicken. Furthermore, all the dry spices (garam masala, cumin, coriander, turmeric, cinnamon, and chili flakes) are stirred in at this point. Consequently, every piece of chicken gets evenly coated with the aromatic spice blend.

Then, the blended cashew sauce is poured over the chicken and aromatics. Likewise, the ground almonds (if using instead of cashews) are stirred in thoroughly. Moreover, ensure no flour pockets remain by mixing everything well. Therefore, the sauce should coat all the ingredients evenly.

Now, the crockpot lid is placed on top and secured. Subsequently, cooking happens on LOW for 6-8 hours or HIGH for 3-4 hours. Meanwhile, the chicken becomes incredibly tender while the flavors meld together beautifully. Furthermore, avoid lifting the lid unnecessarily, as this releases precious heat.

Finally, when the cooking time completes, the coconut cream (the thick part from the can) is stirred in along with the mango chutney and garam masala. Additionally, heavy cream can be added now if desired for extra richness. Therefore, the sauce becomes even more luscious and restaurant-quality.

Lastly, the korma is ladled over fluffy basmati rice or served alongside warm naan bread. Then, it is garnished generously with sliced almonds and fresh cilantro. Consequently, both visual appeal and flavor are enhanced significantly.