Slow Cooker Chicken Korma

 

Why You’ll Love This Recipe

This Slow Cooker Chicken Korma combines convenience and taste. The marinade tenderizes the chicken, infusing it with a rich, spiced flavor. The slow cooking process ensures that the chicken is incredibly tender, and the sauce thickens beautifully, creating the perfect creamy base to pour over your rice or bread. With minimal hands-on time, it’s a perfect choice for busy evenings when you want a hearty, comforting meal that will be ready when you are.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Marinade:

• 175g full-fat Greek yogurt
• 1 tablespoon garam masala
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• ¼ teaspoon mild or medium curry powder
• 2 teaspoons turmeric, divided
• 1 teaspoon chili powder
• 1 teaspoon chili flakes
• Zest of 1 lemon

For the Chicken:

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

For the Base:

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

Directions

1. In a bowl, mix the yogurt with garam masala, cumin, coriander, curry powder, 1 tsp turmeric, chili powder, chili flakes, and lemon zest. Season the chicken lightly with salt and pepper. Add the chicken to the marinade, coat well, cover, and refrigerate for at least 30 minutes (ideally overnight).
2. Heat oil in a skillet or use the sauté function of a slow cooker. Brown the marinated chicken in batches for 2–3 minutes per side. Set the chicken aside.
3. In the same skillet or slow cooker, add more oil if needed. Sauté the onion, shallot, garlic, and ginger until golden and aromatic, about 10 minutes.
4. Add the reserved marinade, remaining 1 tsp turmeric, tomato paste, and coconut milk. Stir well and bring to a gentle simmer.
5. Return the browned chicken to the slow cooker, coat in the sauce, then cover and cook on LOW for 6 hours or HIGH for 3 hours. Remove the lid for the final 30 minutes to thicken the sauce.
6. Serve with basmati rice or naan and garnish with fresh coriander, almonds, or a swirl of yogurt.

Servings and Timing

• Yield: Serves 4-6
• Prep time: 15 minutes (plus marinating time)
• Cooking time: 6 hours on LOW or 3 hours on HIGH
• Total time: ~6 hours 15 minutes
• Calories: ~450-500 per serving (depending on servings and accompaniments)

Variations

• Add vegetables like peas, spinach, or cauliflower to the slow cooker for extra nutrition and flavor.
• For a lighter version, use light coconut milk instead of full-fat.
• Substitute chicken thighs with chicken breast for a leaner option, though the breast may be less tender.
• Use cashew cream instead of yogurt for a dairy-free alternative.
• Spice it up with extra chili flakes or add a pinch of cayenne for more heat.

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in a saucepan over medium heat, adding a splash of water or coconut milk to loosen the sauce if necessary.
• This dish can also be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use chicken breast instead of chicken thighs?

Yes, you can substitute chicken breasts for chicken thighs, but be aware that chicken breasts may not be as tender or juicy.

How can I make this dish spicier?

Add extra chili flakes, cayenne pepper, or fresh chopped green chilies to the sauce to ramp up the heat.

Can I make this in the Instant Pot?

Yes, you can adapt this recipe for the Instant Pot. Cook the chicken on high pressure for 8-10 minutes, then allow the pressure to release naturally. Add the coconut milk and simmer using the sauté function to thicken the sauce.

Can I use low-fat coconut milk?

You can use low-fat coconut milk, but the sauce may be less creamy. Full-fat coconut milk is recommended for the best texture.

Can I prepare this dish ahead of time?

Yes, you can prepare this dish ahead of time. It holds well in the fridge for a few days, and the flavors often improve after sitting overnight.

How do I know when the chicken is done cooking?

The chicken should be tender and easily pull apart with a fork. If using a meat thermometer, the internal temperature of the chicken should reach 165°F (74°C).

Can I add vegetables to this recipe?

Yes, adding vegetables like spinach, peas, or potatoes would be a great way to make this a heartier meal.

Can I use a different type of yogurt?

Full-fat Greek yogurt is preferred, but you can substitute with regular yogurt or non-dairy yogurt for a lighter or dairy-free option.

What should I serve with Chicken Korma?

Chicken Korma is traditionally served with basmati rice or naan. You can also serve it with a side of sautéed vegetables or a light salad.

Can I freeze Chicken Korma?

Yes, you can freeze Chicken Korma for up to 3 months. Be sure to let it cool completely before freezing and store it in an airtight container.

Conclusion

Slow Cooker Chicken Korma is the perfect combination of convenience and flavor. With its tender chicken, rich spices, and creamy coconut milk sauce, it’s the kind of dish that fills your home with an irresistible aroma and provides a comforting meal at the end of the day. Whether you serve it on a busy weeknight or as part of a special gathering, this easy-to-make recipe is sure to be a hit with everyone.

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