This slow cooker chicken korma is a rich, creamy, and flavorful dish that brings the classic Indian flavors to your kitchen with minimal effort. Tender chicken is simmered in a fragrant, spiced coconut and yogurt-based sauce, creating a comforting and satisfying meal.
Why Youโll Love This Recipe
- Easy to Prepare โ Just toss everything in the slow cooker and let it do the work.
- Authentic Flavor โ A perfect balance of aromatic spices, creamy coconut, and yogurt.
- Family-Friendly โ Mild yet flavorful, making it ideal for all palates.
- Great for Meal Prep โ Stores well and tastes even better the next day.
- Customizable โ Easily adjust spice levels or swap ingredients to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken thighs
- Onion, finely chopped
- Garlic, minced
- Ginger, grated
- Coconut milk
- Plain yogurt
- Tomato paste
- Ground almonds
- Garam masala
- Turmeric
- Ground cumin
- Ground coriander
- Paprika
- Cayenne pepper (optional)
- Salt and pepper
- Ghee or oil
- Fresh cilantro for garnish
- Cooked basmati rice or naan for serving
Directions
- Heat ghee or oil in a pan over medium heat. Sautรฉ the onions until soft and golden.
- Add garlic and ginger, cooking until fragrant.
- Transfer the onion mixture to the slow cooker. Add the chicken, coconut milk, yogurt, tomato paste, ground almonds, and spices.
- Stir everything well to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender.
- Stir before serving, garnish with fresh cilantro, and enjoy with basmati rice or naan.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
Variations
- Make it Dairy-Free โ Use coconut yogurt instead of plain yogurt.
- Add Vegetables โ Throw in potatoes, carrots, or peas for added nutrition.
- Spicier Version โ Increase cayenne pepper or add fresh green chilies.
- Nut-Free Option โ Skip the ground almonds and add a bit more coconut milk.
- Creamier Texture โ Blend the sauce before adding the chicken for a smoother consistency.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months in a freezer-safe container.
- Reheating: Warm on the stovetop over low heat or microwave in short bursts, stirring occasionally.
FAQs
How do I make this recipe vegetarian?
Swap the chicken for paneer, tofu, or chickpeas.
Can I use chicken breast instead of thighs?
Yes, but chicken thighs remain juicier and more flavorful.
Is this dish spicy?
It has mild warmth, but you can adjust the spice level to your liking.
Can I use Greek yogurt instead of plain yogurt?
Yes, but it may make the sauce thicker.
Do I need to brown the chicken first?
No, but browning adds extra flavor.
What can I serve with chicken korma?
Basmati rice, naan, or roti pair perfectly.
Can I cook this on the stovetop instead?
Yes, simmer on low for about 45 minutes, stirring occasionally.
Will coconut milk make the dish too sweet?
No, it balances the spices and adds creaminess.
Can I double the recipe?
Yes, but make sure your slow cooker is large enough.
How do I thicken the sauce?
Stir in extra ground almonds or let it cook uncovered for the last 30 minutes.
Conclusion
This slow cooker chicken korma is a must-try for anyone who loves creamy, spiced, and comforting meals. Itโs effortless to make, packed with authentic flavors, and perfect for busy weeknights. Try it today and enjoy an easy homemade Indian-inspired dish!
Print
The Best Slow Cooker Chicken Korma
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) / 3-4 hours (high)
- Total Time: 6 hours 15 minutes
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Indian
- Diet: Gluten Free
Description
This slow cooker chicken korma is rich, creamy, and full of warm spices. The tender chicken is cooked in a flavorful sauce made with coconut milk, yogurt, and aromatic spices, making it the perfect comfort meal. Serve it over basmati rice with naan for an authentic touch!
Ingredients
For the Chicken Korma:
- 1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 can (14 oz) coconut milk
- 1/2 cup plain Greek yogurt
- 1/4 cup ground almonds (or almond flour)
- 2 tbsp tomato paste
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp paprika
- 1/2 tsp chili powder (optional, for heat)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tbsp honey or sugar (optional, for slight sweetness)
- 2 tbsp ghee or butter
For Garnish & Serving:
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced almonds
- Cooked basmati rice
- Warm naan bread
Instructions
- Sautรฉ Aromatics: In a skillet over medium heat, melt the ghee or butter. Sautรฉ the onion until soft, about 3-4 minutes. Add the garlic and ginger, cooking for another minute until fragrant.
- Prepare the Sauce: Stir in the garam masala, cumin, coriander, turmeric, paprika, and chili powder. Cook for 30 seconds to bloom the spices. Then, add the tomato paste and mix well.
- Slow Cook: Transfer the onion-spice mixture to the slow cooker. Add the chicken, coconut milk, yogurt, ground almonds, salt, black pepper, and honey. Stir to combine.
- Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender.
- Finish & Serve: Stir the korma well. Taste and adjust seasoning if needed. Serve hot over basmati rice, garnished with fresh cilantro and sliced almonds. Enjoy with naan on the side!
Notes
- If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking.
- Swap chicken thighs for chicken breast if preferred, but thighs stay juicier.
- Add ยผ cup heavy cream at the end for extra richness.
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