Name: Slow Cooker Chicken Korma Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Indian
Ingredients: 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; 1 kg boneless, skinless chicken thighs, halved; Salt and pepper, to season; 1 medium yellow onion, chopped; 1 shallot, finely chopped; 6 cloves garlic, minced; 2-inch piece fresh ginger, minced; 1 tbsp olive oil, plus more if needed; 4 tbsp tomato paste; 400 ml full-fat coconut milk

Jump to Recipe· 3.9 from 9 reviews

I absolutely love sharing this Slow Cooker Chicken Korma Recipe with friends because it effortlessly brings together the rich, creamy flavors of coconut milk and a melange of warm spices, resulting in tender, melt-in-your-mouth chicken. The way the chicken soaks up the marinated blend of garam masala, cumin, coriander, and turmeric while slowly simmering makes this dish an all-time favorite in my household. It’s the kind of recipe that comforts your soul and fills your kitchen with the most inviting aromas.

Why You’ll Love This Slow Cooker Chicken Korma Recipe

What really excites me about this Slow Cooker Chicken Korma Recipe is its incredible depth of flavor that somehow manages to feel both luxurious and approachable. The creamy coconut milk balances the earthiness of the spices, while the yogurt marinade adds a subtle tang that brightens every bite. I find myself savoring each mouthful because the combination of garlic, ginger, and warm spices creates this beautiful complexity that’s simply irresistible.

Another thing I adore is how effortless this dish is to prepare. Seriously, the slow cooker does most of the work, which means I get to enjoy rich, layered flavors without standing over the stove all day. It’s perfect for busy weeknights or even impressing guests during a relaxed weekend dinner. Plus, it stands out because it’s a soulful meal that feels special but doesn’t demand a ton of fuss, which is exactly what I look for in a go-to recipe.

Ingredients You’ll Need

A white bowl filled with pieces of light pinkish meat covered in a thick, creamy light brown sauce with visible dark spice specks, creating a smooth and rich texture. The pieces of meat are mixed evenly throughout the sauce, which coats them well, giving a soft and dense appearance. A silver spoon rests inside the bowl, partially covered with the sauce, positioned slightly towards the bottom left. The bowl sits on a white marbled surface, visible at the edges of the image. photo taken with an iphone --ar 4:5 --v 7

These ingredients are the heart and soul of this Slow Cooker Chicken Korma Recipe. Each one plays an essential role in building the dish’s vibrant bouquet of flavors and creamy texture.

Full-fat Greek yogurt: Adds creaminess and a slight tang to tenderize and flavor the chicken in the marinade.
Garam masala: Brings aromatic warmth that defines the korma’s signature taste.
Ground cumin and coriander: Provide earthiness and a nutty depth to the spice mix.
Curry powder: Adds subtle complexity and balances the heat.
Turmeric: For vibrant color and a mild, fragrant flavor.
Chili powder and flakes: Introduce just the right amount of gentle heat to keep things interesting.
Lemon zest: Offers fresh citrus brightness that lifts the dish beautifully.
Chicken thighs: Boneless and skinless, perfect for slow cooking tenderly.
Yellow onion and shallot: Their sweetness builds the rich base of the sauce.
Garlic and fresh ginger: Infuse savory and slightly spicy undertones.
Olive oil: For sautéing the aromatics to golden perfection.
Tomato paste: Concentrates savory umami and adds richness.
Full-fat coconut milk: Delivers that luscious, creamy texture that makes the korma so comforting.

Directions

Step 1: In a large bowl, whisk together the Greek yogurt, garam masala, cumin, coriander, curry powder, 1 teaspoon turmeric, chili powder, chili flakes, and lemon zest until everything is well combined.

Step 2: Season the chicken lightly with salt and pepper, then add it to the marinade. Turn each piece to coat thoroughly. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or better yet, overnight in the fridge for maximum flavor infusion.

Step 3: Heat 1 tablespoon of olive oil in a skillet over medium heat, or use the sauté function on your slow cooker if it has one. Remove the chicken from the marinade, keeping the marinade for later, and brown the pieces in batches for 2 to 3 minutes per side until golden all over. Set the browned chicken aside.

Step 4: In the same skillet or slow cooker pot, add more olive oil if needed. Sauté the chopped onion, shallot, minced garlic, and ginger over medium heat for about 10 minutes, stirring frequently until the mixture becomes soft, golden, and fragrant.

Step 5: Stir in the reserved marinade, tomato paste, remaining 1 teaspoon of turmeric, and coconut milk. Bring the mixture to a gentle simmer, stirring occasionally to meld the flavors.

Step 6: Return the browned chicken along with any juices back into the slow cooker. Stir everything to ensure the chicken is coated with the sauce. Cover and cook on low for 6 hours or on high for 3 hours until the chicken is tender and bursting with flavor.

Step 7: Once cooking is complete, garnish the chicken korma with chopped fresh coriander, toasted almonds, or a swirl of yogurt if you like, then serve immediately with warm naan bread or fluffy basmati rice.

Servings and Timing

This Slow Cooker Chicken Korma Recipe serves 4 people comfortably, making it perfect for a family dinner or small gathering. Prep time is about 15 minutes, which is incredibly quick considering the rich flavors you get from marinating and slow cooking. The cooking time is 6 hours on low or 3 hours on high, which means you can set it in the morning and come back to a ready-made feast. There’s no resting time needed, but letting it sit for a few minutes before serving helps the sauce thicken slightly for an even more luscious texture.

How to Serve This Slow Cooker Chicken Korma Recipe

A white bowl contains two main layers: on one side, there is a fluffy pile of plain white rice sprinkled with small green herb pieces. Next to the rice, there is a generous layer of orange-colored curry with a creamy texture, spread over pieces of tender meat. Drizzled in thin lines across the curry is a white sauce that adds contrast, and green chopped herbs are sprinkled on top for freshness. A spoon with a dark handle is partially placed in the curry. The bowl rests on a white marbled surface with some green herb leaves scattered nearby. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving, I love to plate my Slow Cooker Chicken Korma Recipe piping hot so the aromas fill the room and the sauce stays beautifully silky. I usually pair it with steamed basmati rice or soft, warm naan bread to soak up every last drop of that creamy sauce. For a fresh contrast, a simple side of cucumber raita or lightly pickled vegetables balances the richness perfectly.

Presentation-wise, I like to sprinkle chopped fresh coriander on top along with a handful of toasted almonds for an extra layer of texture and nuttiness. A swirl of yogurt on the side adds a cooling tang that looks as lovely as it tastes. This dish feels like a celebration even on a regular weeknight, and it’s such a crowd-pleaser for holidays or dinner parties because everyone loves the harmony of flavors and textures.

For drinks, I often reach for something refreshing with a touch of spice, such as a crisp Riesling or a lightly chilled ginger beer. Non-alcoholic options like a minty lime cooler or mango lassi really complement the dish beautifully, enhancing the overall experience. The korma is best enjoyed hot or warm, making it inviting and cozy, which is exactly the vibe I want when sharing this recipe with others.

Variations

I’m always excited to mix things up with this recipe depending on what I have on hand or my mood. For instance, swapping chicken thighs for succulent lamb pieces or even firm tofu works great for a change of protein while keeping all those fabulous spices intact. If you want to make it milder, reducing or omitting the chili flakes and powder still leaves a rich, flavorful korma you can enjoy with the whole family.

If you’re following a gluten-free diet, this recipe is naturally safe as long as you serve it with gluten-free accompaniments like rice or gluten-free naan. For a vegan take, I substitute the chicken with hearty vegetables like cauliflower and butternut squash and use coconut yogurt instead of Greek yogurt for the marinade. The slow cooking brings the veggies to a luscious tenderness that’s truly satisfying.

For those who prefer to skip the slow cooker, this korma can be made on the stovetop by browning chicken and simmering everything gently on low heat for about 45 minutes to an hour, stirring occasionally. It requires a bit more attention but the results are just as comforting and delicious. The slow cooker, however, remains my favorite for the effortless flavor development.

Storage and Reheating

Storing Leftovers

Leftovers of this Slow Cooker Chicken Korma Recipe store wonderfully in an airtight container in the refrigerator for up to 3 days. I always let the dish cool completely before sealing it tightly to preserve freshness and prevent condensation inside the container. Using glass containers works best in my kitchen because they don’t retain odors and can go straight from fridge to microwave or oven safely.

Freezing

This chicken korma freezes really well, which makes it a fantastic option for meal prep. Once cooled, I portion the korma into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible before sealing. It keeps perfectly in the freezer for up to 3 months. To thaw, I recommend moving it to the fridge overnight and reheating gently the next day to keep the creamy sauce from separating.

Reheating

The best way to reheat this korma is over low heat on the stove, stirring frequently to warm it evenly and bring back the sauce’s silky texture. Adding a splash of coconut milk or water can help if the sauce has thickened too much. I avoid microwaving whenever possible because it can cause uneven heating and make the chicken slightly rubbery. Reheating gently ensures every bite feels just as fresh and delicious as when first cooked.

FAQs

Can I use chicken breast instead of thighs for this recipe?

Absolutely! Chicken thighs are my go-to because they stay juicy and tender during slow cooking, but if you prefer chicken breast, just be mindful that it can dry out more easily. To prevent this, cook on the low setting and check for doneness a little earlier, adjusting the time if needed.

Do I need to marinate the chicken overnight?

Marinating overnight really amps up the flavor, but if you’re short on time, 30 minutes to an hour at room temperature still works well. The slow cooking process helps infuse the spices into the chicken, so even a shorter marinade can still yield a tasty dish.

Is this recipe spicy?

It has a gentle warmth thanks to the chili powder and flakes, but it’s not overwhelmingly spicy. You can always adjust the heat by reducing or omitting the chili components to suit your taste, or ramp it up if you love more kick.

Can I prepare this recipe in advance for a party?

Yes! This recipe is fantastic for making ahead. You can marinate and brown the chicken the day before, then assemble and slow cook it on the day of your event. It actually tastes better the next day once the flavors have mingled even more.

What sides pair best with Slow Cooker Chicken Korma?

I recommend basmati rice or warm naan bread to soak up the delightful sauce. For something fresh, a cucumber raita or simple salad brightens the meal, and roasted or sautéed vegetables add a lovely texture contrast.

Conclusion

I hope you’re as excited as I am to try this Slow Cooker Chicken Korma Recipe because it’s truly a comforting, flavorful dish that anyone can master with ease. Whether it’s a busy weeknight or a special occasion, this recipe delivers rich spices and creamy goodness that always brings smiles at the table. Give it a go—you’ll soon find it becoming one of your cherished favorites, just like it is in my kitchen.