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Slow Cooker Chicken Korma Recipe

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4.3 from 3 reviews

This Slow Cooker Chicken Korma recipe is a rich and creamy Indian-inspired dish featuring tender, marinated chicken thighs simmered in a fragrant sauce of yogurt, spices, and coconut milk. Perfectly easy to prepare and slow-cooked to develop deep, complex flavors, it’s an ideal comforting meal served with rice or warm naan bread.

Ingredients

For the Chicken 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
  • 1 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

Aromatics & Sauce

  • 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, garam masala, ground cumin, ground coriander, curry powder, 1 tsp turmeric, chili powder, chili flakes, and lemon zest. Lightly season the chicken thighs with salt and pepper, then add them to the marinade and turn to coat thoroughly. Cover the bowl and refrigerate for at least 30 minutes or overnight to enhance the flavors.
  2. Brown the Chicken: Heat 1 tbsp olive oil in a skillet over medium heat or use the sauté function on your slow cooker if available. Remove the chicken from the marinade, reserving the excess marinade, and brown the chicken pieces on all sides in batches, about 2–3 minutes per side. Once browned, transfer the chicken to a plate and set aside.
  3. Sauté Aromatics: In the same skillet or slow cooker, add additional olive oil if necessary. Add the chopped onion, shallot, minced garlic, and minced ginger. Sauté for approximately 10 minutes, until the mixture becomes golden and fragrant, developing the base flavors for the sauce.
  4. Build the Sauce: Stir in the reserved marinade, tomato paste, the remaining 1 tsp turmeric, and the full-fat coconut milk. Mix well and bring the sauce to a gentle simmer, allowing the flavors to combine.
  5. Slow Cook: Return the browned chicken pieces and any accumulated juices to the slow cooker. Stir gently to coat the chicken evenly with the sauce. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and fully infused with the rich korma flavors.
  6. Serve: Garnish with chopped fresh coriander, toasted almonds, or a swirl of yogurt if desired. Serve hot alongside steamed basmati rice or warm naan bread for a complete meal.

Notes

  • Marinating overnight intensifies the flavors, but 30 minutes is sufficient if short on time.
  • Browning the chicken before slow cooking adds depth and enhances texture but can be skipped for a quicker prep.
  • Adjust chili powder and flakes to suit your heat preference.
  • Full-fat coconut milk provides richness; light coconut milk can be used but may alter the creaminess.
  • To make this dish gluten-free, ensure all spice blends and tomato paste are free from gluten-containing additives.

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