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
Scale
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.
