Name: Slow Cooker Chicken Korma
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 lbs boneless skinless chicken thighs, cut into pieces; 1 cup coconut milk; 1/2 cup plain yogurt; 1 onion, finely chopped; 3 cloves garlic, minced; 1-inch piece ginger, grated; 2 tablespoons tomato paste; 1 tablespoon garam masala; 1 teaspoon turmeric; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon cinnamon; 1/2 teaspoon cayenne pepper; Salt and pepper to taste; 1/4 cup chopped cilantro; 1/4 cup sliced almonds (optional); Cooked basmati rice for serving

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If you love Indian cuisine, then Slow Cooker Chicken Korma is the perfect dish to add to your repertoire. This creamy, mildly spiced curry is rich in flavor and incredibly easy to make. By using a slow cooker, you allow the ingredients to meld together beautifully, creating a dish that is both comforting and delicious. Whether you’re making this for a family dinner or meal prepping for the week, this recipe is sure to become a favorite.

What is Chicken Korma?

Chicken Korma is a traditional Indian dish that originates from the Mughlai cuisine. It is known for its creamy texture and mildly spiced, nutty flavor. Traditionally, it is made with yogurt, cream, and ground nuts, which create a luscious sauce that coats tender chicken pieces. The slow cooking process enhances the depth of flavors, making this dish truly irresistible.

Why Use a Slow Cooker for Chicken Korma ?

Using a slow cooker for Chicken Korma has several benefits:

Hands-off cooking: Simply add the ingredients and let the slow cooker do the work.
Enhanced flavors: Slow cooking allows the spices to fully infuse into the chicken, resulting in a more flavorful dish.
Perfectly tender chicken: The low and slow heat ensures the chicken remains juicy and tender.
Convenience: Great for busy days when you need a delicious meal ready without much effort.

Ingredients: Slow Cooker Chicken Korma

For the Chicken Korma:

2 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
1 large onion (finely chopped)
3 cloves garlic (minced)
1-inch piece of ginger (grated)
1 cup plain yogurt
1/2 cup heavy cream or coconut milk
1/2 cup ground almonds or cashews
1 can (14 oz) diced tomatoes (optional for extra richness)
2 tbsp tomato paste
2 tbsp oil or ghee

Spices:

1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1/2 tsp cinnamon
1/2 tsp paprika
1/2 tsp cardamom
1/2 tsp cayenne pepper (adjust to taste)
1 tsp garam masala
1 tsp salt
1/2 tsp black pepper

For Garnish:

Fresh cilantro (chopped)
Slivered almonds or cashews
A drizzle of cream (optional)

Instructions

Step 1: Prepare the Ingredients

Chop the onion, mince the garlic, and grate the ginger.
Cut the chicken into bite-sized pieces and set aside.
In a small bowl, mix all the spices together for an even blend.

Step 2: Sauté the Aromatics (Optional but Recommended)

Heat oil or ghee in a pan over medium heat.
Add the chopped onion and sauté until soft and golden brown.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the mixed spices and tomato paste, stirring well to toast the spices.
Transfer everything to the slow cooker.

Step 3: Assemble in the Slow Cooker

Place the chicken pieces into the slow cooker.
Pour in the yogurt, heavy cream (or coconut milk), ground almonds, and diced tomatoes (if using).
Stir everything together until well combined.

Step 4: Slow Cook the Korma

Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Stir occasionally if possible to ensure even cooking.

Step 5: Finish and Serve

Taste and adjust seasoning if necessary.
Garnish with fresh cilantro and slivered almonds.
Serve hot with basmati rice or warm naan bread.

Serving Suggestions

Rice: Serve with fragrant basmati or jasmine rice.
Naan: Enjoy with warm, fluffy naan bread to scoop up the delicious sauce.
Side Dish: Pair with a fresh cucumber raita or a side of spiced roasted vegetables.

Storage & Reheating Tips

Refrigerate: Store in an airtight container in the fridge for up to 4 days.
Freeze: Freeze for up to 3 months in a freezer-safe container.
Reheat: Warm in a saucepan over low heat or in the microwave in 30-second increments, stirring in between.

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Frequently Asked Questions (FAQ)

1. Can I use chicken breast instead of thighs?

Yes, but chicken thighs are recommended as they remain juicy and tender during slow cooking. If using chicken breast, reduce the cooking time slightly to prevent drying out.

2. Is Chicken Korma spicy?

No, it’s generally mild. However, you can adjust the heat by increasing or reducing the cayenne pepper.

3. Can I make this dairy-free?

Yes! Substitute yogurt with coconut yogurt and heavy cream with coconut milk for a dairy-free version.

4. How can I thicken the sauce?

If the sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in during the last 30 minutes of cooking.

5. Can I make Chicken Korma in an Instant Pot?

Yes! Use the sauté function to cook the onions, garlic, and spices. Then, add the rest of the ingredients and pressure cook on HIGH for 10 minutes, followed by a quick release.

Final Thoughts: Slow Cooker Chicken Korma

Slow Cooker Chicken Korma is a must-try dish for anyone who loves creamy, flavorful Indian cuisine. It’s easy to prepare, requires minimal effort, and delivers restaurant-quality taste right at home. Whether you’re serving it for a weeknight meal or a special gathering, this dish is sure to impress!

Enjoy your homemade Slow Cooker Chicken Korma, and let us know how it turned out!

Best Slow Cooker Chicken Korma Recipe