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
Scale
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
