If you’ve ever craved that rich, creamy curry that just melts in your mouth and fills your kitchen with the most amazing aroma, then this Slow Cooker Chicken Korma Recipe is exactly what you need. I absolutely love how the chicken becomes incredibly tender from slow cooking, soaking up every bit of those warm spices and that luscious coconut milk. It’s not only delicious but also incredibly convenient, especially when life gets busy — just toss the ingredients in your slow cooker, and it almost cooks itself!
This recipe has quickly become my go-to for casual dinners, weeknight meals, or even when I want to impress friends without standing by the stove. You’ll find that the balance of spices makes it comforting yet exciting, and the slow cooker method means you don’t risk overcooking the chicken. Trust me, once you try this Slow Cooker Chicken Korma Recipe, it’ll become a staple in your recipe box too.
Why You’ll Love This Recipe
- Hands-Off Convenience: Just set it and forget it—the slow cooker does all the heavy lifting while you get on with your day.
- Deep, Complex Flavors: Marinating the chicken in yogurt and spices before slow cooking creates a tender, flavorful dish that’s bursting with aroma.
- Family-Friendly Comfort: Mildly spiced and creamy, it’s loved by both kids and adults alike in my household.
- Versatile Serving Options: Pairs beautifully with rice, naan, or even veggies for a well-rounded meal.
Ingredients You’ll Need
I’ve gathered the perfect blend of spices and ingredients here that work harmoniously to create that classic korma flavor. When shopping, aim for fresh garlic and ginger—they truly make a difference in depth of flavor.
- Full-fat Greek yogurt: Acts as a tangy marinade base that tenderizes the chicken beautifully.
- Garam masala: This aromatic spice blend is the heart of many Indian dishes and adds warmth.
- Ground cumin: Adds a nutty, earthy undertone essential for a balanced korma.
- Ground coriander: Brings a slight citrus fragrance that brightens the curry.
- Mild or medium curry powder: Enhances the spice profile without overpowering.
- Turmeric: Besides the beautiful golden color, it adds gentle earthiness.
- Chili powder: I like using just a little to give a subtle kick without being too hot.
- Chili flakes: For a touch more heat and texture—adjust to your heat preference.
- Lemon zest: Fresh zest adds bursts of brightness to balance the richness.
- Boneless, skinless chicken thighs: I recommend thighs for tenderness and juiciness during the long cook.
- Yellow onion: Adds a mild sweetness when sautéed, layering flavor perfectly.
- Shallot: Gives a hint of subtle sharpness teamed with sweetness.
- Garlic cloves: Minced fresh for that authentic punch.
- Fresh ginger: Adds warmth and a zesty bite that I adore.
- Olive oil: For sautéing the aromatics until fragrant.
- Tomato paste: Concentrates a rich tang and deepens the sauce color.
- Full-fat coconut milk: Creamy and rich, it ties everything together with a silky finish.
Variations
One of the great things about this Slow Cooker Chicken Korma Recipe is how easy it is to tweak it to fit your taste or dietary needs. I often switch things up based on what I have on hand or the spice level my family is craving.
- Vegetarian Version: I sometimes swap chicken for cauliflower florets and chickpeas to make a hearty, plant-powered korma that everyone loves.
- Heat Adjustments: If you like it spicier, add extra chili flakes or a dash of cayenne; for a milder dish, simply skip the chili powder.
- Nut-Free Twist: Traditional korma uses ground nuts, but this version skips that, making it kid-friendly and allergy-safe.
- Using Different Protein: I’ve also tried this with lamb chunks, and slow cooking makes it incredibly tender and flavorful.
How to Make Slow Cooker Chicken Korma Recipe
Step 1: Prep the Marinade and Chicken
Start by mixing the Greek yogurt with garam masala, cumin, coriander, curry powder, half the turmeric, chili powder, chili flakes, lemon zest, salt, and pepper. This marinade is where the magic begins—make sure every piece of chicken is well coated. I usually let it marinate for at least 30 minutes if I’m in a rush or overnight if I plan ahead; either way, it really helps tenderize and infuse the chicken with flavor.
Step 2: Sauté the Aromatics
Heat olive oil in a skillet, then gently sauté chopped onion, shallot, garlic, and ginger with a pinch of salt until they’re soft and fragrant. This step elevates the dish significantly by intensifying the flavor base before everything hits the slow cooker. Don’t rush it — letting these ingredients soften properly brings out their sweetness.
Step 3: Assemble and Slow Cook
Transfer the marinated chicken along with the sautéed aromatics into your slow cooker. Stir in tomato paste, coconut milk, and the remaining turmeric. Give everything a gentle stir to combine, then cover and cook on low for around 6 hours, or until the chicken is falling-apart tender. Slow cooking allows the flavors to deeply develop and the sauce to thicken beautifully.
Step 4: Final Touches and Adjustments
Before serving, taste and adjust seasoning if needed — a little extra salt or a squeeze of fresh lemon juice can brighten things up. If the sauce is too thin, you can remove the lid in the last 30 minutes to let it reduce slightly. I’ve learned that this finishing step makes all the difference for a perfectly balanced dish.
Pro Tips for Making Slow Cooker Chicken Korma Recipe
- Marinate Overnight: I discovered that letting the chicken soak overnight in yogurt and spices yields the most tender, flavorful bites.
- Sauté Aromatics First: Taking this extra step adds layers of flavor your slow cooker can’t develop alone.
- Use Thighs for Juiciness: Lean chicken breasts dry out quickly; thighs stay juicy and succulent even after long cooking.
- Avoid Overcooking: Check your slow cooker’s temperature settings—if cooking longer than 6 hours, use the warm setting afterward to avoid rubbery meat.
How to Serve Slow Cooker Chicken Korma Recipe
Garnishes
I always top this korma with fresh chopped cilantro and a sprinkle of toasted slivered almonds for a bit of texture and a pop of fresh herbaceous flavor. Sometimes, a dollop of cooling Greek yogurt or a squeeze of lemon juice adds a perfect tangy contrast that everyone appreciates.
Side Dishes
This korma pairs wonderfully with basmati rice or fragrant saffron rice I make at home, which soaks up the sauce like a dream. For bread lovers, warm buttered naan or garlic roti are my go-to sides to scoop every last bit off your plate.
Creative Ways to Present
For special occasions, I like serving the korma in individual mini cocottes or ramekins, with a sprinkle of pomegranate seeds for a jewel-like touch. Layering it over a bed of turmeric rice and garnishing with edible flowers creates a stunning, restaurant-worthy presentation that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
I store leftover chicken korma in an airtight container in the fridge, and it stays delicious for up to 3 days. The flavors even deepen, making it tastier the next day—perfect for quick lunches or dinners.
Freezing
This recipe freezes beautifully. I divide into portions and freeze in freezer-safe containers or bags for up to 2 months. When you’re ready to eat, just thaw overnight in the fridge.
Reheating
To reheat, I gently warm the korma in a saucepan over low-medium heat, stirring occasionally. Adding a splash of water or coconut milk helps keep the sauce creamy instead of drying out. Microwaving works too—just cover loosely to lock in moisture.
FAQs
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Can I use chicken breasts instead of thighs in this Slow Cooker Chicken Korma Recipe?
You absolutely can, but keep in mind that chicken breasts may become dry or tough with slow cooking over several hours. If you prefer breasts, try cooking on low for a shorter time or check them earlier to avoid overcooking.
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How spicy is this Slow Cooker Chicken Korma Recipe?
This recipe has a mild to medium heat level due to the balanced use of chili powder and flakes. You can easily adjust the heat by increasing or reducing those spices according to your preference.
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Can I make this Slow Cooker Chicken Korma Recipe in an Instant Pot?
Yes! Use the sauté function for the aromatics, then pressure cook the marinated chicken with coconut milk and tomato paste on high for about 10 minutes, followed by a natural release. It’s a fast alternative if you’re short on time.
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What should I serve with this chicken korma?
Traditional choices include basmati rice or naan bread, but it also pairs well with roasted vegetables or simple steamed greens to balance the richness.
Final Thoughts
This Slow Cooker Chicken Korma Recipe has truly earned a special place in my kitchen repertoire—it’s the perfect mix of comforting, flavorful, and fuss-free. I love sharing it with friends because it’s a crowd-pleaser with very little hands-on time, which means you can relax while the slow cooker works its magic. If you’re looking for a reliable, delicious curry to keep you cozy on busy days or for a cozy dinner, this is the one I wholeheartedly recommend. Give it a try—I can’t wait to hear how much your family loves it too!
Print
Slow Cooker Chicken Korma Recipe
- Prep Time: 15 min
- Cook Time: 360 min
- Total Time: 6 hours 15 min
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Description
This Slow Cooker Chicken Korma is a flavorful and comforting dish where tender chicken thighs are marinated in a spiced yogurt mixture and slow-cooked in rich coconut milk with aromatic Indian spices. It’s an easy and effortless recipe perfect for a family dinner any night of the week.
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
- 2 tsp turmeric (divided)
- 1 tsp chili powder
- 1 tsp chili flakes
- Zest of 1 lemon
Main Ingredients
- 1 kg boneless, skinless chicken thighs, halved
- Salt and pepper, to season
- 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
- Prepare the marinade: In a large bowl, combine the full-fat Greek yogurt, garam masala, ground cumin, ground coriander, curry powder, 1 tsp turmeric, chili powder, chili flakes, and lemon zest. Mix thoroughly to create a smooth marinade.
- Marinate the chicken: Add the halved chicken thighs to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
- Sauté the aromatics: Heat 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion, shallot, minced garlic, and minced ginger. Cook, stirring frequently, until softened and fragrant, about 5-7 minutes.
- Add tomato paste and spices: Stir in the tomato paste and the remaining 1 tsp turmeric into the sautéed aromatics. Cook for another 2 minutes to deepen the flavors.
- Transfer to slow cooker: Place the marinated chicken pieces into the slow cooker. Pour the sautéed aromatics and tomato paste mixture over the chicken, then pour in the full-fat coconut milk. Gently stir to combine everything evenly.
- Slow cook: Cover the slow cooker with the lid and cook on low for 6 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- Finish and season: Taste the sauce and season with salt and pepper as needed. If the sauce is too thick, you can thin it with a bit of water or chicken broth.
- Serve: Serve the chicken korma hot, garnished with fresh cilantro if desired. It pairs beautifully with basmati rice, naan bread, or steamed vegetables.
Notes
- This recipe is ideal for meal prepping as flavors improve after resting overnight.
- Adjust the chili powder and flakes to control the heat level to your preference.
- Use boneless skinless chicken thighs for the best texture and flavor absorption.
- If you prefer, you can substitute coconut milk with heavy cream for a richer sauce.
- Slow cooking on low heat yields more tender and flavorful chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 535 kcal
- Sugar: 5 g
- Sodium: 325 mg
- Fat: 36 g
- Saturated Fat: 10 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 210 mg
