The Best Slow Cooker Chicken Korma Recipe
A rich and flavorful Slow Cooker Chicken Korma recipe featuring tender chicken thighs marinated in aromatic spices and cooked slowly with a creamy coconut milk sauce. Perfect for a comforting, hands-off meal served with rice or naan.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 4-6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Ingredients
For the 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
Chicken
- 1 kg boneless, skinless chicken thighs, halved
- Salt and pepper, to season
For the Base
- 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
- Marinate the Chicken: In a large bowl, mix the Greek yogurt with garam masala, cumin, coriander, curry powder, 1 tsp turmeric, chili powder, chili flakes, and lemon zest. Season the chicken lightly with salt and pepper, then add it to the marinade, turning to coat. Cover and marinate for at least 30 minutes at room temperature or overnight in the refrigerator.
- Brown the Chicken: Heat 1 tbsp olive oil in a skillet over medium heat, or use the sauté function of your slow cooker. Remove the chicken from the marinade (reserving the marinade) and brown the chicken on all sides in batches, about 2–3 minutes per side. Set aside.
- Sauté Aromatics: In the same skillet or slow cooker, add more olive oil if needed. Sauté the onion, shallot, garlic, and ginger for about 10 minutes until golden and fragrant.
- Build the Sauce: Stir in the reserved marinade, tomato paste, remaining 1 tsp turmeric, and coconut milk. Bring the mixture to a gentle simmer, stirring to combine.
- Slow Cook: Return the browned chicken and any juices to the slow cooker. Stir to coat in the sauce. Cover and cook on low for 6 hours or high for 3 hours until the chicken is tender and infused with flavor.
- Serve: Garnish with chopped coriander, toasted almonds, or a swirl of yogurt if desired. Serve hot with basmati rice, warm naan, or both.
Notes
- Marinating Time: Marinate the chicken overnight in the refrigerator for deeper, richer flavors.
- Browning the Chicken: Browning the chicken in batches prevents overcrowding and adds a richer flavor base to the dish.
- Sautéing Aromatics: Cooking the onion, shallot, garlic, and ginger until golden brown develops the essential base flavor for the korma sauce.
- Slow Cooking: Cooking on low for 6 hours yields more tender chicken, but the high setting for 3 hours is a good time-saving alternative without sacrificing much flavor.
- Serving Suggestions: Serve with basmati rice and/or naan bread, garnished with fresh coriander/cilantro or parsley for freshness and toasted almonds for added texture.
