Why You’ll Love This Recipe
- Effortless Cooking: The slow cooker does all the work—just set it and forget it.
- Authentic Flavors: A fragrant blend of spices creates a restaurant-quality dish at home.
- Rich and Creamy: Coconut milk and yogurt make the sauce incredibly smooth and delicious.
- Customizable: Easily adjust the spice level to your taste.
- Perfect for Meal Prep: Tastes even better the next day, making it great for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken thighs (or chicken breasts)
- Onion, finely chopped
- Garlic, minced
- Fresh ginger, grated
- Tomato paste
- Plain yogurt
- Coconut milk
- Ground almonds (for a thicker sauce)
- Ghee or butter
- Fresh cilantro (for garnish)
Spices:
- Garam masala
- Ground cumin
- Ground coriander
- Turmeric
- Paprika
- Chili powder (optional for heat)
- Cinnamon stick
- Salt and black pepper
Directions
- Prepare the Ingredients: Chop the onion, mince the garlic, and grate the ginger.
- Sauté the Aromatics: In a skillet, heat ghee or butter and sauté the onion until soft. Add garlic, ginger, and spices, cooking for another minute until fragrant.
- Transfer to Slow Cooker: Add the sautéed mixture to the slow cooker along with the chicken.
- Make the Sauce: Stir in the tomato paste, yogurt, coconut milk, and ground almonds. Mix well to coat the chicken.
- Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender.
- Finish and Serve: Remove the cinnamon stick. Garnish with fresh cilantro and serve over rice or with warm naan.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: Up to 8 hours 15 minutes
Variations
- Dairy-Free Version: Use extra coconut milk instead of yogurt.
- Vegetarian Option: Substitute chicken with paneer, tofu, or chickpeas.
- Nut-Free Alternative: Skip the ground almonds or use sunflower seeds for a similar texture.
- Spicier Korma: Add extra chili powder or fresh chopped green chilies.
- Richer Flavor: Stir in a little heavy cream before serving for an indulgent touch.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat or in the microwave in 1-minute increments. Add a splash of water or coconut milk if needed.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but chicken breasts may cook faster and can dry out. Check for doneness at 6 hours on low.
Can I skip the sautéing step?
Yes, but sautéing the aromatics enhances the depth of flavor.
What can I serve with chicken korma?
Basmati rice, naan, roti, or even quinoa make great sides.
Is this dish spicy?
Korma is typically mild, but you can adjust the spice level to taste.
Can I use Greek yogurt?
Yes, but regular plain yogurt is preferred for a traditional texture.
What if my sauce is too thin?
Let it cook uncovered for 10-15 minutes or add a cornstarch slurry to thicken.
Can I make this on the stovetop?
Yes! Simmer on low for about 45 minutes, stirring occasionally.
What other proteins work in this recipe?
Lamb, shrimp, or even firm tofu can be used instead of chicken.
Do I need to use ground almonds?
They help thicken the sauce, but you can omit or replace them with cashew paste.
Can I cook this overnight?
Yes, set the slow cooker on low and let it cook while you sleep for a ready-to-go meal.
Conclusion
Slow Cooker Chicken Korma is a delicious, creamy, and aromatic dish that’s perfect for a hassle-free meal. Whether you’re preparing it for a family dinner or meal prepping for the week, this easy slow cooker recipe will quickly become a favorite. Try it today and enjoy the comforting flavors of homemade Indian cuisine!
The Best Slow Cooker Chicken Korma
This Slow Cooker Chicken Korma is an easy, flavorful, and creamy curry made with tender chicken, aromatic spices, and a rich coconut and yogurt sauce. Perfect for a comforting weeknight meal, served with rice or naan!
- Prep Time: 15 minutes
- Cook Time: 6 hours (on low)
- Total Time: 6 hours 15 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian-Inspired
- Diet: Gluten Free
Ingredients
For the Chicken Korma:
- 2 lbs boneless, skinless chicken thighs (or chicken breasts), cut into chunks
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 can (14 oz) coconut milk
- ½ cup plain yogurt
- ¼ cup ground almonds (or cashews)
- 2 tablespoons tomato paste
- 2 tablespoons heavy cream (optional, for extra richness)
- 2 tablespoons vegetable oil or ghee
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon sugar (optional)
Spices:
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- ½ teaspoon paprika
- ½ teaspoon cinnamon
- ½ teaspoon cardamom
- ½ teaspoon garam masala
- ¼ teaspoon cayenne pepper (optional, for heat)
For Garnish:
- Fresh cilantro, chopped
- Sliced almonds or cashews
- Extra heavy cream drizzle (optional)
Instructions
- Prepare the Chicken: Season the chicken pieces with salt, pepper, and half of the garam masala.
- Sauté Aromatics (Optional but Recommended): In a skillet, heat oil or ghee over medium heat. Sauté onions until soft and golden. Add garlic and ginger, cooking for another minute. Stir in all the spices and cook for 30 seconds until fragrant.
- Slow Cook: Transfer the onion-spice mixture to the slow cooker. Add the chicken, coconut milk, yogurt, ground almonds, tomato paste, and sugar. Stir well to combine.
- Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender.
- Finish: Stir in heavy cream (if using) and adjust seasoning as needed. Let it sit for a few minutes before serving.
- Serve: Garnish with fresh cilantro and almonds. Serve hot with basmati rice or warm naan.
Notes
- Make it Dairy-Free: Use extra coconut milk instead of yogurt and cream.
- Thicker Sauce: Blend a small portion of the sauce before serving or add more ground almonds.
- Vegetarian Option: Substitute chicken with paneer or chickpeas.
