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
Scale
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.
