If you have been searching for a dish that brings together rich, exotic flavors with effortless cooking, this Slow Cooker Chicken Korma Recipe will quickly become your new favorite. It’s a luscious, creamy curry that balances warm spices with the gentle sweetness of coconut milk and tomato paste, all working together to create a comforting and aromatic feast. Whether you’re a seasoned cook or a kitchen newbie, this recipe makes it simple to prepare a gourmet meal with minimal hands-on time. Plus, the slow cooker does all the heavy lifting, letting the spices deeply infuse tender chicken thighs to perfection.
Ingredients You’ll Need
The magic of this Slow Cooker Chicken Korma Recipe lies in its simple but thoughtfully chosen ingredients. Each component plays a crucial role, from the aromatic spices that layer the flavor to the creamy coconut milk that softens and rounds the dish. Together, they create a beautiful balance of color, texture, and rich taste that will fill your kitchen with the most enticing smells.
- 175 g full-fat Greek yogurt: Adds creaminess and tang while tenderizing the chicken beautifully in the marinade.
- 1 tablespoon garam masala: A fragrant blend that gives the curry its signature warmth and complexity.
- 1 tablespoon ground cumin: Offers an earthy depth and slight nuttiness to the spice mix.
- 1 tablespoon ground coriander: Brings a hint of citrus and slight sweetness to brighten the dish.
- ¼ teaspoon mild or medium curry powder: Balances the spices with a subtle heat and complexity.
- 2 teaspoons turmeric, divided: Responsible for the signature golden color and a subtle earthy undertone.
- 1 teaspoon chili powder: Adds a gentle warmth without overpowering the flavors.
- 1 teaspoon chili flakes: Sprinkle in for a touch of heat that awakens the palate.
- Zest of 1 lemon: Brightens the dish with fresh citrus notes that cut through the richness.
- 1 kg boneless, skinless chicken thighs, halved: Tender and juicy, perfect for slow cooking and absorbing flavors.
- Salt and pepper, to season: Essential to enhance and balance all the flavors.
- 1 medium yellow onion, chopped: Adds sweetness and a hearty base to the sauce.
- 1 shallot, finely chopped: Delivers a mild onion flavor that’s slightly sweeter and more delicate.
- 6 cloves garlic, minced: Infuses a pungent depth and savory note that complements the spices.
- 2-inch piece of fresh ginger, minced: Provides bright, peppery warmth and a bit of zing.
- 1 tablespoon olive oil, plus more if needed: Used for sautéing aromatics and browning the chicken, locking in flavor.
- 4 tablespoons tomato paste: Enhances the sauce with richness, acidity, and a deeper color.
- 400 ml full-fat coconut milk: Brings luscious creaminess and subtly sweet coconut flavor to the curry.
How to Make Slow Cooker Chicken Korma Recipe
Step 1: Marinate the Chicken
Start by mixing the Greek yogurt with garam masala, cumin, coriander, curry powder, 1 teaspoon of turmeric, chili powder, chili flakes, and lemon zest in a large bowl. The yogurt works as a tenderizer, making the chicken incredibly soft once cooked. Lightly season your chicken thighs with salt and pepper, then coat each piece well in the marinade. For best results, cover and let the chicken sit in the fridge overnight so all those beautiful spices fully penetrate the meat.
Step 2: Brown the Chicken
Next, heat a tablespoon of olive oil in a skillet or use your slow cooker’s sauté function. Remove the chicken from the marinade (but don’t toss that marinade yet) and brown the pieces on all sides. This quick sear for 2-3 minutes per side is key to locking in juices and building a layered flavor base. Set the browned chicken aside while you move to the next step.
Step 3: Sauté the Aromatics
In the same pan or directly in the slow cooker, add more olive oil if needed. Sauté the chopped onion, shallot, garlic, and ginger for about 10 minutes, until everything softens to a golden, fragrant mixture. This step fills your kitchen with an intoxicating aroma and creates the flavor foundation of your korma. Don’t forget to scrape up those lovely browned bits from the chicken, as they add so much character to the sauce.
Step 4: Create the Sauce
Stir the reserved marinade, tomato paste, and remaining teaspoon of turmeric into the sautéed aromatics. Pour in the full-fat coconut milk and gently bring the mixture to a simmer, allowing all the ingredients to meld into a silky, richly spiced sauce. This sauce defines the Slow Cooker Chicken Korma Recipe, bringing warmth and creaminess in perfect harmony.
Step 5: Slow Cook the Chicken
Carefully transfer the browned chicken back into the slow cooker, gently stirring to coat every piece in that luscious sauce. Cover and let it cook slowly on low for 6 hours, or on high for about 3 hours if you’re short on time. The slow cooking process makes the chicken fall-apart tender and deeply infused with those beautiful spices—it’s truly comfort food at its finest.
Step 6: Serve and Enjoy
Once the cooking time is up, spoon the korma onto plates, ready to garnish and serve. This final step is all about personal touches and presentation to elevate your dish.
How to Serve Slow Cooker Chicken Korma Recipe
Garnishes
Fresh garnishes take your korma from lovely to memorable. Sprinkle chopped coriander or cilantro for a hit of green freshness. Toasted almonds add a delightful crunch, while a swirl of cool yogurt on top provides a creamy contrast to the spiced curry. Each garnish enhances the overall eating experience and adds eye-catching appeal.
Side Dishes
The best Slow Cooker Chicken Korma Recipe deserves perfect companions. Fluffy basmati rice is a classic choice, absorbing the rich sauce beautifully. For added indulgence, serve it alongside soft, warm naan bread, perfect for scooping and sopping up every last bit. You can also add a simple cucumber raita or fresh salad to balance the richness with a refreshing crunch.
Creative Ways to Present
If you want to impress guests or make a cozy meal feel extra special, try serving the korma in individual mini saucepans or rustic bowls. Garnish with edible flowers or a scattering of pomegranate seeds for a pop of color. For a casual vibe, pile it over crispy roasted potatoes or use as a filling for stuffed peppers. The possibilities are endless with this versatile Slow Cooker Chicken Korma Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover chicken korma keeps wonderfully well in the fridge for up to 3 days. Store it in an airtight container to preserve its flavors and moisture. Before sealing, make sure the curry has cooled to room temperature to avoid condensation that could affect texture.
Freezing
This Slow Cooker Chicken Korma Recipe freezes beautifully, making it an excellent meal prep option. Portion the curry into freezer-safe containers, leaving some room at the top for expansion. Label the containers with the date and use within 2-3 months for optimal flavor and quality.
Reheating
To reheat, thaw frozen portions overnight in the fridge for best results. Warm the curry gently over low heat on the stove or in the microwave, stirring occasionally. If it seems too thick, add a splash of water or coconut milk to loosen the sauce while reheating. Avoid boiling to keep the chicken tender and the sauce smooth.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely, but keep in mind that chicken breasts can dry out more easily during slow cooking. If you use breasts, consider reducing the cooking time slightly or adding a bit more yogurt or coconut milk to maintain moisture.
How spicy is this Slow Cooker Chicken Korma Recipe?
This recipe has a moderate heat level thanks to the chili powder and flakes, but it is very customizable. You can adjust the chili quantities up or down to suit your heat preference without compromising the rich flavors.
Do I need to brown the chicken before slow cooking?
Browning the chicken is highly recommended as it creates a deeper flavor and better texture. While you can skip this step for convenience, the end result won’t have quite the same rich, caramelized taste.
Can this recipe be made in an Instant Pot?
Yes, you can use the sauté function to brown chicken and cook the aromatics, then switch to slow cook mode or switch to pressure cooking for a faster version. Just adjust the time accordingly—pressure cook for about 15 minutes.
Is it necessary to marinate the chicken overnight?
While marinating overnight enhances the flavor tremendously, marinating for at least 30 minutes at room temperature will still give you a tasty dish. If time allows, the longer you marinate, the better the flavors will meld.
Final Thoughts
This Slow Cooker Chicken Korma Recipe is a beautiful example of how simple ingredients and a little patience create something truly special. It’s comforting, flavorful, and flexible enough for any occasion, whether a cozy family dinner or an impressive meal for friends. I can’t recommend it enough—once you try it, it might just become a staple in your menu rotation. Give it a go and enjoy the delightful experience of effortless curry perfection!
Print
Slow Cooker Chicken Korma Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Description
This Slow Cooker Chicken Korma recipe delivers tender, aromatic chicken simmered in a rich and creamy spiced sauce. Marinated in yogurt and a blend of warm Indian spices, then slowly cooked with coconut milk and tomato paste, it’s an effortless way to enjoy authentic Indian flavors at home.
Ingredients
Marinade and Chicken
- 175 g 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
- 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 tablespoon olive oil, plus more if needed
- 4 tablespoons tomato paste
- 400 ml full-fat coconut milk
Instructions
- Marinate the Chicken: In a large bowl, combine Greek yogurt with garam masala, cumin, coriander, curry powder, 1 teaspoon of turmeric, chili powder, chili flakes, and lemon zest. Season the chicken thighs lightly with salt and pepper, then add to the marinade, ensuring each piece is well coated. Cover and let marinate for at least 30 minutes at room temperature, or refrigerate overnight for deeper flavor.
- Brown the Chicken: Heat 1 tablespoon olive oil in a skillet over medium heat or use the sauté function of your slow cooker. Remove the chicken from the marinade, reserving the marinade for later. Brown the chicken pieces in batches, cooking each side for 2 to 3 minutes until nicely sealed and golden. Set the browned chicken aside.
- Sauté Aromatics: In the same skillet or slow cooker, add more olive oil if needed. Add chopped onion, shallot, garlic, and ginger, cooking them for about 10 minutes until they turn golden and fragrant. Scrape up any browned bits from the bottom to boost flavor.
- Prepare the Sauce: Stir the reserved marinade, tomato paste, and the remaining 1 teaspoon turmeric into the aromatics. Pour in the coconut milk and bring the mixture to a gentle simmer, stirring well to combine all ingredients into a smooth sauce.
- Slow Cook the Korma: Return the browned chicken along with any juices back into the slow cooker. Stir to coat the chicken evenly with the sauce. Cover and cook on low heat for 6 hours, or on high for 3 hours, until the chicken is tender and infused with the rich spices.
- Serve and Garnish: Spoon the chicken korma onto plates and garnish with fresh coriander (cilantro), toasted almonds, or a swirl of yogurt if desired. Serve hot alongside basmati rice, naan bread, or both for a satisfying meal.
Notes
- For best flavor, marinate overnight in the fridge.
- Use chicken thighs for the most tender and juicy result.
- Adjust the chili powder and flakes to taste depending on your spice preference.
- Serve with rice or Indian flatbreads like naan to soak up the sauce.
- Leftovers keep well and can be refrigerated for up to 3 days.
