If you’ve ever dreamed of a curry that’s rich, creamy, and packed with layers of fragrant spices but doesn’t require constant babysitting, this Slow Cooker Chicken Korma Recipe is your new best friend. It effortlessly combines tender chicken thighs with the lush creaminess of coconut milk and yogurt, all infused with warming spices like garam masala and turmeric. The beauty of this recipe is how it transforms simple ingredients into a luxurious dish thanks to the magic of slow cooking, making it a perfect comforting yet impressive meal for any day of the week.
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step toward a deeply flavorful korma. Each one plays a crucial role: the yogurt tenderizes the chicken while adding tang, the spices build the dish’s signature aroma, and the coconut milk provides the luscious creaminess that makes this Slow Cooker Chicken Korma Recipe truly special.
- 175 g full-fat Greek yogurt: Adds a creamy tang and tenderizes the chicken beautifully.
- 1 tablespoon garam masala: Provides warm, complex spice notes essential for authentic flavor.
- 1 tablespoon ground cumin: Brings earthy depth to the curry base.
- 1 tablespoon ground coriander: Offers subtle citrus undertones that brighten the dish.
- ¼ teaspoon mild or medium curry powder: Adds gentle heat and a mix of traditional Indian spices.
- 2 teaspoons turmeric, divided: Adds vibrant color and a slight earthiness.
- 1 teaspoon chili powder: Brings a mild kick to balance the creaminess.
- 1 teaspoon chili flakes: Supports a bit of heat and visual texture.
- Zest of 1 lemon: Infuses fresh citrus brightness to lift the flavors.
- 1 kg boneless, skinless chicken thighs, halved: Perfectly tender and juicy, ideal for slow cooking.
- Salt and pepper, to season: Enhances all the flavors.
- 1 medium yellow onion, chopped: Adds natural sweetness and body to the sauce.
- 1 shallot, finely chopped: Offers a subtle, delicate onion flavor.
- 6 cloves garlic, minced: Boosts the savory depth.
- 2-inch piece of fresh ginger, minced: Infuses a warm, zesty note.
- 1 tablespoon olive oil, plus more if needed: For browning and sautéing.
- 4 tablespoons tomato paste: Contributes rich umami and thickens the sauce.
- 400 ml full-fat coconut milk: The silky, creamy base that rounds out the spices.
How to Make Slow Cooker Chicken Korma Recipe
Step 1: Marinate the Chicken
Start by mixing the yogurt with all your wonderful spices—garam masala, cumin, coriander, curry powder, turmeric, chili powder, chili flakes—and the fresh lemon zest. Season the chicken thighs lightly with salt and pepper before coating them thoroughly in this fragrant marinade. Let the chicken soak up those flavors for at least 30 minutes at room temperature, though if you have the time, marinating overnight in the fridge will deepen the taste and make the chicken incredibly tender.
Step 2: Brown the Chicken
This step seals in flavor and adds a slight caramelized note to your chicken thighs. Heat a tablespoon of olive oil in a skillet or your slow cooker’s sauté function, then brown the chicken pieces for 2 to 3 minutes per side. Don’t rush this part—getting a nice golden crust sets the stage for richness in your final dish. Set the browned chicken aside once done.
Step 3: Sauté Aromatics
Using the same pan, add a little more olive oil if you need it, then sauté your chopped onion, shallot, garlic, and fresh ginger. Cook these gently until they turn golden and fragrant, which should take about 10 minutes. Scrape up any delicious browned bits stuck to the pan as these will add even more depth to your korma sauce.
Step 4: Build the Sauce
Now it’s time to bring everything together. Stir the reserved chicken marinade back into the pan along with the tomato paste, and sprinkle in the remaining teaspoon of turmeric. Pour in the creamy coconut milk and stir everything thoroughly—I love seeing the sauce become silky and evenly spiced. Bring this mixture to a gentle simmer to allow the flavors to marry beautifully.
Step 5: Slow Cook
Transfer the browned chicken pieces along with any juices back into the slow cooker and coat them well with your luscious sauce. Cover and cook on low for 6 hours or on high for 3 hours. Patience here really pays off as the chicken becomes melt-in-your-mouth tender, soaking up all those incredible spices.
Step 6: Serve
Spoon your warming korma onto plates, and get ready for the finishing touches that take it to the next level.
How to Serve Slow Cooker Chicken Korma Recipe
Garnishes
Fresh herbs like cilantro add a punch of color and freshness, while toasted almonds contribute a lovely crunch and nutty depth. A swirl of natural yogurt on top introduces a cool creaminess that contrasts beautifully with the warm spices. These simple touches transform your serving into an inviting, gourmet meal.
Side Dishes
Basmati rice is the classic companion to soak up every bit of that delicious sauce, its fragrant grains pairing perfectly with the richly spiced chicken. Naan bread is another excellent option—perfect for scooping up the korma and adding a slightly chewy texture that feels indulgent in the best way.
Creative Ways to Present
If you want to impress at a dinner party, consider serving the korma in mini cast-iron pots or decorative bowls that keep the dish warm while looking utterly charming. For a family-style meal, bring out a big serving dish garnished with fresh herbs and nuts so everyone can dig in together. You might even try layering the korma over roasted cauliflower or spreading some onto warm flatbreads as an exciting twist.
Make Ahead and Storage
Storing Leftovers
Cool your leftover Slow Cooker Chicken Korma Recipe to room temperature before transferring it to an airtight container. It will keep beautifully in the fridge for up to 3 days, making a fantastic next-day lunch or a quick dinner solution when you need something hearty without fuss.
Freezing
This korma freezes exceptionally well! Divide portions into freezer-safe containers or bags, leaving a little space for expansion. Freeze for up to 3 months, so you can savor this dish any time you want a comforting homemade curry without starting from scratch.
Reheating
When you’re ready to enjoy your leftover or frozen korma, thaw if needed and reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. You can also reheat in the microwave, covering loosely to maintain moisture. If the sauce has thickened too much, just add a splash of water or coconut milk to loosen it back up.
FAQs
Can I use chicken breast instead of thighs?
You can, but chicken thighs hold up better to slow cooking due to their higher fat content and remain tender and juicy. Chicken breasts can dry out if cooked too long, so adjust the cooking time accordingly if you decide to use them.
Is the dish very spicy?
This Slow Cooker Chicken Korma Recipe has a gentle warmth thanks to the turmeric, chili powder, and chili flakes, but it’s not overly spicy. You can easily tweak the heat level by reducing or increasing the chili quantities to suit your taste.
Can I make this recipe on the stovetop instead of a slow cooker?
Absolutely! You can simmer the sauce gently on the stove and cook the chicken until tender, but you’ll need to keep an eye on it and stir regularly. The slow cooker just takes the fuss out and allows the flavors to develop beautifully with minimal effort.
What can I use instead of Greek yogurt?
If you don’t have Greek yogurt, plain yogurt works fine, but try to use full-fat varieties for the best creaminess. You could also substitute with sour cream in a pinch, though it will alter the flavor slightly.
Is coconut milk necessary for this recipe?
Coconut milk is key to achieving the rich, creamy texture that makes a korma so comforting. If you must substitute, use full-fat cream or evaporated milk, but be aware the flavor profile will change a bit.
Final Thoughts
This Slow Cooker Chicken Korma Recipe is truly one of those meals that feels special yet is incredibly simple to prepare. With each slow-cooked bite delivering tender chicken wrapped in a silky, spice-infused sauce, it’s perfect for cozy dinners or impressing guests without breaking a sweat. I can’t wait for you to try it and make it a beloved staple in your dinner rotation.
Print
Slow Cooker Chicken Korma Recipe
- Prep Time: 45 minutes (includes marinating time)
- Cook Time: 6 hours (slow cooker on low) or 3 hours (slow cooker on high)
- Total Time: 6 hours 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Description
This Slow Cooker Chicken Korma recipe offers a rich and aromatic Indian-inspired curry with tender chicken thighs marinated in fragrant spices and yogurt, then slow-cooked in a creamy coconut and tomato sauce. Perfect for a comforting and flavorful meal, it’s easy to prepare with minimal active time.
Ingredients
Marinade
- 175 g full-fat Greek yogurt
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- ¼ teaspoon mild or medium curry powder
- 1 teaspoon turmeric (divided)
- 1 teaspoon chili powder
- 1 teaspoon chili flakes
- Zest of 1 lemon
- Salt and pepper, to season
Chicken
- 1 kg boneless, skinless chicken thighs, halved
Aromatics and Sauce
- 1 medium yellow onion, chopped
- 1 shallot, finely chopped
- 6 cloves garlic, minced
- 2-inch piece fresh ginger, minced
- 1 tablespoon olive oil, plus more if needed
- 4 tablespoons tomato paste
- 400 ml full-fat coconut milk
Instructions
- Marinate the Chicken: In a large bowl, combine the Greek yogurt, garam masala, cumin, coriander, curry powder, 1 teaspoon turmeric, chili powder, chili flakes, and lemon zest. Lightly season the chicken with salt and pepper, then add to the marinade and thoroughly coat. Cover and marinate for at least 30 minutes at room temperature, or overnight in the fridge for best flavor.
- Brown the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium heat, or use your slow cooker’s sauté function. Remove chicken from the marinade (reserve the marinade) and brown the pieces on all sides in batches for 2–3 minutes per side to seal in flavor. Set the browned chicken aside.
- Sauté Aromatics: In the same pan or slow cooker, add extra oil if needed. Sauté the chopped onion, shallot, garlic, and ginger for about 10 minutes until golden and fragrant, scraping up any brown bits for extra flavor.
- Build the Sauce: Stir the reserved marinade, tomato paste, and remaining 1 teaspoon turmeric into the aromatics. Add the coconut milk and bring the mixture to a gentle simmer, stirring to thoroughly combine all ingredients.
- Slow Cook: Return the browned chicken and any collected juices to the slow cooker, stirring to coat in the sauce. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and infused with spice.
- Serve: Spoon the korma onto plates and garnish with fresh coriander or cilantro, toasted almonds, or a swirl of yogurt if desired. Serve hot with basmati rice, naan, or both for a complete meal.
Notes
- For best flavor, marinate the chicken overnight in the refrigerator.
- You can brown the chicken directly in the slow cooker if it has a sauté function.
- Adjust chili powder and flakes to your preferred spice level.
- To make it gluten-free, ensure the tomato paste and spices are certified gluten-free.
- Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day.
- Serve with warm naan or basmati rice to soak up the delicious sauce.
