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Slow Cooker Chicken Korma Recipe

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4.3 from 84 reviews

This Slow Cooker Chicken Korma is a rich and creamy Indian-inspired curry made with tender chicken thighs marinated in a fragrant blend of spices and yogurt, then slow-cooked with coconut milk and tomato paste to create a deeply flavorful and comforting dish. Perfect for busy days, it combines traditional korma spices like garam masala, turmeric, and cumin with a touch of chili for warmth, resulting in a mild yet aromatic curry that pairs beautifully with rice or naan.

  • Total Time: 6 hours 15 minutes
  • Yield: 4 servings

Ingredients

Marinade

  • 175 g full-fat Greek yogurt
  • 1 tbsp garam masala
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • ¼ tsp mild or medium curry powder
  • 1 tsp turmeric (divided into 1 tsp and 1 tsp)
  • 1 tsp chili powder
  • 1 tsp chili flakes
  • Zest of 1 lemon

Chicken

  • 1 kg boneless, skinless chicken thighs, halved
  • Salt and pepper, to season

Aromatics and Sauce

  • 1 medium yellow onion, chopped
  • 1 shallot, finely chopped
  • 6 cloves garlic, minced
  • 2-inch piece of fresh ginger, minced
  • 1 tbsp olive oil, plus more if needed
  • 4 tbsp tomato paste
  • 400 ml full-fat coconut milk

Instructions

  1. Marinate the Chicken: In a large bowl, combine Greek yogurt, garam masala, cumin, coriander, curry powder, 1 tsp turmeric, chili powder, chili flakes, and lemon zest. Season the chicken lightly with salt and pepper, then add to the marinade, turning to coat all pieces thoroughly. Cover and let marinate for at least 30 minutes at room temperature, or ideally overnight in the refrigerator for deeper flavor.
  2. Brown the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium heat, or use the sauté function on your slow cooker. Remove the chicken from the marinade, reserving the marinade for later. Brown the chicken pieces on all sides in batches, about 2–3 minutes per side, until lightly golden. Set the browned chicken aside.
  3. Sauté Aromatics: In the same skillet or slow cooker pot, add more olive oil if needed. Sauté the chopped onion, shallot, minced garlic, and ginger for about 10 minutes until the mixture is golden and fragrant, releasing their aromatic flavors.
  4. Build the Sauce: Stir in the reserved yogurt marinade, tomato paste, the remaining 1 teaspoon of turmeric, and coconut milk. Bring this mixture to a gentle simmer, stirring well to combine all ingredients into a smooth, rich sauce.
  5. Slow Cook: Transfer the browned chicken along with any accumulated juices back into the slow cooker. Gently stir the chicken to coat it evenly with the sauce. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and the flavors have fully melded together.
  6. Serve: Once cooked, garnish the chicken korma with chopped fresh coriander, toasted almonds, or a swirl of yogurt if desired. Serve hot alongside steamed rice or warm naan bread for a complete meal.

Notes

  • For best results, marinate the chicken overnight to allow the spices to fully penetrate the meat.
  • You can substitute chicken thighs with chicken breasts, but thighs remain more tender and flavorful after slow cooking.
  • Add a splash of water or stock if the sauce becomes too thick during cooking.
  • Adjust the chili powder and flakes according to your preferred spice level.
  • Garnishing with toasted almonds adds a wonderful crunchy texture and nutty flavor.
  • This recipe is suitable for a gluten-free diet, provided the curry powder and garam masala are gluten-free.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Indian
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/slow-cooker-chicken-korma-recipe/