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
Units
Scale
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
- Sauté Aromatics: In a skillet over medium heat, melt the ghee or butter. Sauté 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 ¼ cup heavy cream at the end for extra richness.