Slow Cooker Chicken Korma with Sweet Potato

This Slow Cooker Chicken Korma with Sweet Potato is a comforting, creamy curry packed with tender chicken, sweet potatoes, and warming spices like coriander, cumin, garam masala, and turmeric. Made with coconut milk and almond flour, this dish delivers rich flavor with a velvety texture, all with minimal effort thanks to the slow cooker. It’s a kid-friendly, meal prep–friendly dish that’s naturally dairy-free and perfect for cozy dinners or lunch leftovers.

Why You’ll Love This Recipe

• Hands-off cooking – The slow cooker does all the heavy lifting.

• Deep, rich flavor – Toasted spices and sautéed onions give the curry a restaurant-quality depth.

• Creamy, without dairy – Coconut milk and ground almonds provide richness.

• Great for meal prep – Stores and reheats beautifully.

• Family-friendly – Mild spice level that suits all ages.

• Nutritious and filling – Packed with protein, healthy fats, and fiber.

• Customizable – Easy to adapt with different veggies or proteins.

• Freezer-friendly – Ideal for bulk cooking and storing.

• Authentic flavor, simplified – Classic korma taste with everyday ingredients.

• Gluten-free and dairy-free – Naturally allergy-friendly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon ground coriander

• 1 tablespoon ground cumin

• ½ teaspoon turmeric

• 1 teaspoon chili powder

• 1 teaspoon paprika

• 1 teaspoon salt

• 2 tablespoons olive oil

• 2 onions, diced

• 1 teaspoon coconut sugar (or granulated sugar)

• 2 cloves garlic, minced

• 13.5 oz full-fat coconut milk (400 mL)

• 2 lbs boneless skinless chicken thighs (about 10–11 pieces)

• 4 cups sweet potatoes, cut into 1-inch cubes (approx. 3 small sweet potatoes)

Just before serving:

• 2 teaspoons garam masala

• 1 teaspoon lemon juice

• 1 tablespoon almond flour

Directions

1. Make the spice mix:
   In a small bowl, combine the ground coriander, cumin, turmeric, chili powder, paprika, and salt. Set aside.

2. Sauté the aromatics:
   Heat olive oil in a skillet over medium heat.
   Add diced onions and coconut sugar, sautéing for 10–15 minutes until lightly golden.
   Stir in the minced garlic and cook for 1 more minute.
   Add the prepared spice mix and toast for 2 minutes, stirring constantly.

3. Blend the sauce:
   Transfer the sautéed onion-spice mixture to a blender.
   Add the coconut milk and blend until smooth.

4. Slow cook:
   Pour the blended sauce into the slow cooker.
   Add chicken thighs and sweet potatoes, stirring to coat evenly.
   Cook on low for 4–5 hours, or until chicken is tender and sweet potatoes are cooked through.

5. Finish the dish:
   Just before serving, stir in the garam masala, lemon juice, and almond flour for extra flavor and creaminess.

6. Serve:
   Enjoy with steamed rice, naan bread, and vegetables of your choice.

Servings and timing

• Servings: 6–8

• Prep Time: 20 minutes

• Cook Time: 4–5 hours on low

• Total Time: 4 hours 20 minutes

Variations

• Make it spicier: Add cayenne pepper or extra chili powder.

• Vegan option: Substitute chicken with chickpeas or tofu.

• Low-carb: Use cauliflower instead of sweet potato.

• Creamier texture: Stir in a few tablespoons of coconut cream at the end.

• Nut-free: Omit almond flour and replace with 1 tablespoon of sunflower seed butter or omit entirely.

• Add greens: Stir in spinach or kale during the last 10 minutes of cooking.

• No blender? Sauté onions finely and use an immersion blender directly in the slow cooker.

• Ginger boost: Add 1 teaspoon fresh grated ginger with the garlic for extra warmth.

• Tomato twist: Add 1 tablespoon tomato paste to the sautéed onions for depth.

• Herb finish: Garnish with fresh cilantro before serving.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge.

• Reheating: Gently reheat on the stove or in the microwave until hot. Add a splash of water or coconut milk if needed to loosen the sauce.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but thighs stay juicier and more tender in slow cooking. Breasts can become drier but still work.

Can I use light coconut milk?

Full-fat is recommended for creaminess, but light coconut milk can be used for a lighter version.

Do I have to blend the sauce?

Blending creates a smooth, rich texture, but it’s optional. You can leave the onions and spices chunky if preferred.

Is this recipe freezer-friendly?

Yes, it freezes very well. Cool completely before freezing and store in airtight containers.

Can I use curry powder instead of the spice mix?

You can, but the flavor won’t be as rich or traditional. For best results, use individual spices.

What sides go best with this?

Steamed basmati rice, naan bread, and roasted or steamed vegetables pair beautifully.

Can I cook this on high?

Yes, you can cook on high for 2.5 to 3 hours, but low and slow is best for tender chicken.

Is this recipe spicy?

It’s mildly spiced. Reduce chili powder for a milder version, or increase for more heat.

What can I use instead of almond flour?

Cashew flour or finely ground sunflower seeds work well. Or simply omit if necessary.

Can I make this in the Instant Pot?

Yes! Follow the sauté instructions using the Instant Pot’s sauté function, then pressure cook on high for 10 minutes with a 10-minute natural release.

Conclusion

Slow Cooker Chicken Korma with Sweet Potato is a wholesome, flavorful dish that brings the comfort of curry to your table with minimal effort. With tender chicken, sweet potatoes, and creamy coconut milk infused with warm spices, this recipe is perfect for cozy dinners, meal prep, or feeding a hungry crowd. Serve it with rice and naan for a complete, satisfying meal that’s sure to impress.

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