Go Back
- 2 lbs chicken thighs, boneless and skinless - 1 can (14 oz) coconut milk - 1 cup plain yogurt - 1 large onion, finely chopped - 3 cloves garlic, minced - 1 inch piece of ginger, grated - 2 tablespoons korma curry paste - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon turmeric powder - 1 teaspoon garam masala - 1 tablespoon vegetable oil - Salt to taste - Fresh cilantro, chopped (for garnish) - Sliced almonds (for garnish) To create the best Slow Cooker Chicken Korma, gather your ingredients first. Start with your chicken. Use 2 pounds of boneless, skinless thighs. They stay juicy and tender. Next, grab a can of coconut milk. This adds creaminess and a rich flavor. You’ll also need plain yogurt. It helps balance the spices and adds tang. For the aromatics, chop one large onion finely. Mince three garlic cloves and grate a piece of ginger. These give your dish depth and warmth. Now for the spices! You’ll need korma curry paste, ground cumin, ground coriander, turmeric powder, and garam masala. These spices create the signature flavor of korma. Lastly, have vegetable oil, salt, fresh cilantro, and sliced almonds ready. The oil helps sauté the aromatics. Salt enhances all the flavors. Cilantro and almonds will garnish your dish, adding color and crunch. With these ingredients ready, you’ll craft a delightful meal that everyone will love! {{ingredient_image_1}} To start, heat the vegetable oil in a skillet over medium heat. Add the finely chopped onion, minced garlic, and grated ginger. Sauté them together for about 5 to 7 minutes. You want the onion to turn soft and fragrant. This step builds the base of flavor for your chicken korma. Now, it’s time to bring it all together. In your slow cooker, combine the sautéed onion mix with 2 pounds of bite-sized chicken thighs. Add the korma curry paste, ground cumin, ground coriander, turmeric powder, and salt. Stir everything well, making sure the chicken gets a good coating of the spices. This step is crucial for that rich, aromatic flavor. Cover the slow cooker with its lid. Set it to low heat for 6 to 8 hours or high heat for 3 to 4 hours. The goal is to cook until the chicken is tender and fully cooked. About 30 minutes before you serve, stir in the garam masala. This spice adds a warming touch that really enhances the dish. Once finished, taste the korma and adjust the seasoning if needed. Serve it hot over fluffy basmati rice or with warm naan. To make it look pretty, garnish with fresh cilantro and sliced almonds. These add a nice crunch and fresh flavor to your meal. To adjust the spices in your Chicken Korma, taste as you go. Start with a small amount of korma curry paste. Slowly add more if you want it bolder. Ground cumin and coriander also enhance the flavor. Remember, cooking time and temperature are key. Cooking on low for 6-8 hours makes the chicken tender. If you're short on time, high for 3-4 hours works too. For a richer taste, try adding cream cheese or sour cream. You can also mix in more yogurt for extra tang. Another option is to use cashew cream for a nutty flavor. These ingredients boost the creaminess of the dish. Serve your Chicken Korma over fluffy basmati rice. You can also pair it with warm naan for a delightful meal. Garnish the dish with fresh cilantro and sliced almonds. This adds color and texture. Use a nice bowl to showcase your dish. A well-presented meal makes it even more enjoyable! Pro Tips Use Fresh Spices: For the best flavor, use freshly ground spices instead of pre-ground ones. This enhances the aroma and taste of your korma. Marinate the Chicken: If you have time, marinate the chicken in yogurt and spices for a few hours or overnight. This will tenderize the meat and deepen the flavor. Adjust the Heat: If you prefer a spicier dish, add a chopped chili or a pinch of cayenne pepper when mixing in the spices. Garnish Generously: Don't skimp on the garnishes! Fresh cilantro and sliced almonds add not only flavor but also a beautiful presentation to your dish. {{image_2}} You can switch the chicken for lamb or beef. Lamb adds a rich flavor. Beef gives a hearty taste. Just cut the meat into bite-sized pieces. The cooking time may change slightly. Check for tenderness before serving. This way, you can enjoy different flavors with the same recipe. Want a meatless option? Use tofu or chickpeas instead of chicken. Tofu soaks up the spices well. Choose firm tofu for the best texture. Chickpeas provide protein and a nice bite. Drain and rinse canned chickpeas before adding them. Both options give a great taste in your slow cooker. To adjust the spice level, try a few simple tricks. For milder korma, use less korma curry paste. You can also add more coconut milk or yogurt. This cools down the heat while keeping it creamy. If you like heat, add more spices or a pinch of cayenne. Always taste as you go to find what you love! Store your Slow Cooker Chicken Korma in an airtight container. Make sure to cool it first. Place it in the fridge within two hours of cooking. It will stay fresh for up to four days. Always reheat it until it is hot throughout before serving again. To freeze your korma, let it cool completely. Use a freezer-safe container or bag. Label it with the date. It can last up to three months in the freezer. To reheat, thaw overnight in the fridge. Then, warm it in a pot or microwave until hot. Add a little water or coconut milk to help the sauce. Slow Cooker Chicken Korma stays tasty for about four days in the fridge. In the freezer, it can last for three months without losing flavor. Always check for off smells or changes in color before eating leftovers. Yes, you can use frozen chicken. Just make sure to add extra cooking time. I recommend cooking on high for about 4-5 hours. This way, the chicken will thaw and cook safely. You will still get a tasty meal! Chicken Korma pairs well with a few sides. Try serving it with: - Basmati rice - Naan bread - Raita (yogurt sauce) - Steamed vegetables These options enhance the flavors and make a great meal. Yes, Chicken Korma is gluten-free. The recipe uses spices and dairy, which do not contain gluten. Just double-check your curry paste, as some brands may have gluten in them. If your sauce is runny, you can thicken it easily. Here are a few options: - Add a tablespoon of cornstarch mixed with water. - Stir in more yogurt or coconut milk. - Cook it longer with the lid off to let steam escape. These methods will help create a rich, creamy sauce. Yes, you can make Chicken Korma in a regular pot. Just follow these steps: 1. Sauté the aromatics in the pot. 2. Add the chicken and spices, mixing well. 3. Pour in the coconut milk and yogurt. 4. Simmer on low heat for about 30-40 minutes, stirring often. This method will give you great results too! In this blog post, I shared a simple Chicken Korma recipe full of flavor. We covered the key ingredients, step-by-step cooking instructions, and helpful tips. You can explore variations to try and learn the best ways to store your leftovers. Remember, cooking is about enjoyment and love. Don’t hesitate to adjust the spices to fit your taste. With practice, you’ll create a dish that impresses both family and friends. Dive into this delicious journey, and let your kitchen be filled with wonderful aromas!

Slow Cooker Chicken Korma

A rich and creamy chicken curry cooked slowly to enhance flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine Indian
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 1 can coconut milk
  • 1 cup plain yogurt
  • 2 tablespoons korma curry paste
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 tablespoon vegetable oil
  • to taste salt
  • as needed fresh cilantro, chopped (for garnish)
  • as needed sliced almonds (for garnish)

Instructions
 

  • In a skillet, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and ginger, cooking until the onion is translucent and fragrant, about 5-7 minutes.
  • In your slow cooker, mix the sautéed onion mixture with the chicken pieces, korma curry paste, ground cumin, ground coriander, turmeric powder, and salt. Stir until the chicken is well coated with the spices.
  • Pour in the coconut milk and plain yogurt, stirring to combine all ingredients evenly.
  • Cover the slow cooker with the lid and set it to low. Cook for 6-8 hours or high for 3-4 hours, or until the chicken is tender and cooked through.
  • About 30 minutes before serving, stir in the garam masala to enhance the flavors.
  • Once cooked, taste and adjust seasoning if necessary. Serve hot over basmati rice or with naan. Garnish with fresh cilantro and sliced almonds for added texture and flavor.

Notes

Serve with basmati rice or naan for a complete meal.
Keyword chicken, curry, korma, slow cooker