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Slow Cooker Chicken Korma with Sweet Potato

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This Slow Cooker Chicken Korma with Sweet Potato is a comforting, kid-friendly meal made with tender chicken thighs, sweet potatoes, and a rich coconut milk sauce spiced with garam masala, cumin, and coriander. It’s perfect for meal prep and can also be made in the Instant Pot.

  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings

Ingredients

  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1/2 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 (400 mL) full-fat coconut milk
  • 2 lbs boneless, skinless chicken thighs (10–11 thighs)
  • 4 cups sweet potatoes, cut into 1-inch cubes (about 3 small sweet potatoes)
  • Just before serving:
  • 2 teaspoons garam masala
  • 1 teaspoon lemon juice
  • 1 tablespoon almond flour

Instructions

  1. In a small bowl, mix together coriander, cumin, turmeric, chili powder, paprika, and salt. Set aside.
  2. Heat olive oil in a pan over medium heat. Add diced onions and sugar, and sauté for 10–15 minutes until golden.
  3. Add garlic and sauté for 1 more minute. Add the spice mixture and toast for 2 minutes.
  4. Transfer the mixture to a blender along with the coconut milk. Blend until the onions are fully pureed.
  5. Pour the blended mixture into a slow cooker. Add chicken thighs and sweet potato cubes, and toss to coat.
  6. Cover and cook on low for 4–5 hours.
  7. Just before serving, stir in garam masala, lemon juice, and almond flour. Mix well.
  8. Serve with rice, steamed vegetables, or naan bread.
  9. To make in an Instant Pot:
  10. Use the sauté function to cook onions and sugar for 8–10 minutes. Add garlic and toast spices for 2 minutes.
  11. Add coconut milk and puree with an immersion blender.
  12. Turn off sauté, add chicken and sweet potatoes, and stir to coat.
  13. Cook on high pressure for 10 minutes, then natural release for 10 minutes.
  14. Stir in garam masala, lemon juice, and almond flour before serving.

Notes

  • Use full-fat coconut milk for a richer and creamier sauce.
  • Chicken thighs stay more tender than breasts during slow cooking.
  • For added texture, sprinkle chopped toasted almonds or cilantro on top before serving.
  • Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Indian
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 390
  • Sugar: 6 g
  • Sodium: 480 mg
  • Fat: 24 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Protein: 28 g
  • Cholesterol: 125 mg

Find it online: https://iamstarved.com/slow-cooker-chicken-korma-with-sweet-potato/