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Slow Cooker Chicken Korma Recipe

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This Slow Cooker Chicken Korma is a rich and flavorful dish made with tender chicken marinated in aromatic spices, slow-cooked in a creamy coconut tomato sauce. It’s perfect for a comforting dinner with minimal effort, and pairs wonderfully with basmati rice or naan.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 6 hours on low or 3 hours on high
  • Total Time: 6 hours 15 minutes (on low) or 3 hours 15 minutes (on high)
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Indian

Ingredients

For the Marinade:

175g full-fat Greek yogurt

1 tablespoon garam masala

1 tablespoon ground cumin

1 tablespoon ground coriander

¼ teaspoon mild or medium curry powder

2 teaspoons turmeric, divided

1 teaspoon chili powder

1 teaspoon chili flakes

Zest of 1 lemon

For the Chicken:

1kg 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 tablespoon olive oil, plus more if needed

4 tablespoons tomato paste

400ml full-fat coconut milk

3 cups vegetable stock

1 tablespoon lime juice, plus extra for serving

Handful chopped cilantro, for serving

Nigella seeds, for serving

Instructions

  1. Marinate the Chicken: In a large bowl, mix Greek yogurt with garam masala, cumin, coriander, curry powder, 1 teaspoon turmeric, chili powder, chili flakes, and lemon zest. Season chicken with salt and pepper, then add to the marinade, turning to coat. Cover and marinate for at least 30 minutes or overnight.
  2. Brown the Chicken: Heat 1 tablespoon olive oil in a skillet over medium heat (or use the sauté function of your slow cooker). Brown chicken in batches for 2-3 minutes per side. Set aside.
  3. Sauté Aromatics: In the same skillet (or slow cooker), add more oil if needed. Sauté onion, shallot, garlic, and ginger for about 10 minutes, until golden and fragrant.
  4. Build the Sauce: Stir in the reserved marinade, tomato paste, remaining turmeric, and coconut milk. Bring to a gentle simmer, stirring to combine.
  5. Slow Cook: Add browned chicken and any juices to the slow cooker. Stir to coat the chicken in the sauce. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and the sauce has thickened.
  6. Serve: Garnish with chopped cilantro, nigella seeds, and extra lime juice. Serve with basmati rice or warm naan.

Notes

  • For a vegetarian version, replace chicken with tofu or paneer.
  • Add extra chili for more heat or use cashews for a crunchy topping.
  • Use coconut cream for a richer, creamier sauce.
  • Leftovers store well in the fridge for up to 3 days or can be frozen for up to 2 months.

Nutrition

Find it online: https://cheftinaskitchen.com/slow-cooker-chicken-korma-recipe/