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Slow Cooker Chicken Korma Recipe

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3.9 from 9 reviews

Slow Cooker Chicken Korma is a comforting and flavorful Indian-inspired dish featuring tender chicken thighs marinated in spiced Greek yogurt, then simmered slowly in a creamy coconut milk sauce infused with aromatic spices. This easy, hands-off recipe produces rich and succulent chicken perfect for weeknight dinners or cozy meals any time of the year.

  • Total Time: 6 hours 15 minutes
  • Yield: 4 servings

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 fresh ginger, minced
  • 1 tbsp olive oil, plus more if needed
  • 4 tbsp tomato paste
  • 400 ml full-fat coconut milk

Instructions

  1. Marinate the Chicken: In a large bowl, combine the Greek yogurt with garam masala, ground cumin, ground coriander, curry powder, 1 tsp turmeric, chili powder, chili flakes, and lemon zest. Season the chicken thighs lightly with salt and pepper, then add them to the yogurt marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes or up to overnight to tenderize and infuse flavor.
  2. Brown the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium heat, or use the sauté function if your slow cooker has one. Remove the chicken from the marinade, reserving the marinade for later. Brown the chicken pieces on all sides in batches, approximately 2 to 3 minutes per side, until nicely golden but not fully cooked. Set the browned chicken aside.
  3. Sauté Aromatics: In the same skillet or slow cooker pot, add more olive oil if needed. Sauté the chopped onion, shallot, minced garlic, and ginger for about 10 minutes until golden, fragrant, and softened, forming the flavor base for the sauce.
  4. Build the Sauce: Stir in the reserved yogurt marinade, tomato paste, remaining 1 teaspoon turmeric, and the full-fat coconut milk into the sautéed aromatics. Bring the mixture gently to a simmer while stirring to combine all ingredients into a creamy, spiced sauce.
  5. Slow Cook: Return the browned chicken pieces and any juices collected to the slow cooker. Stir to coat the chicken evenly with the sauce. Cover and cook on low heat for 6 hours or on high for 3 hours, until the chicken is tender, fully cooked, and deeply infused with the spice flavors.
  6. Serve: Garnish the finished Chicken Korma with chopped fresh coriander, toasted almonds, or a swirl of yogurt as desired. Serve hot with steamed rice or warm naan bread to soak up the delicious sauce.

Notes

  • Marinating overnight enhances flavor and tenderizes chicken further.
  • Browning the chicken before slow cooking adds color and depth of flavor.
  • Adjust chili powder and flakes according to your preferred spice level.
  • Use full-fat coconut milk for the creamiest sauce; light versions may curdle during slow cooking.
  • Leftovers keep well in the fridge for up to 3 days and reheat beautifully.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Indian

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