The Slow Cooker Chicken Korma Recipe is the kind of dish that brings comfort, warmth, and just a touch of elegance to your dinner table—all with minimal effort. Imagine tender chunks of chicken bathing in a creamy, aromatic curry sauce, infused with the gentle heat of spices and the subtle sweetness of coconut milk and ground nuts. This recipe is a personal favorite because it transforms simple ingredients into a restaurant-worthy Indian classic, right in your own kitchen. Whether you’re new to curries or a seasoned fan, this is a meal that’s bound to have everyone coming back for seconds.
Ingredients You’ll Need
The magic of this Slow Cooker Chicken Korma Recipe comes from a handful of pantry staples and a few fresh ingredients that each play a crucial role. Every item adds its own special touch, contributing to the irresistible flavor and luxurious texture that make this korma unforgettable.
- Chicken Thighs: Juicy and tender, these hold up perfectly in the slow cooker, soaking in all the flavors.
- Olive Oil or Ghee: Adds richness and a silky base for sautéing the aromatics.
- Onion: Provides sweetness and depth as it softens and melds into the sauce.
- Garlic: Delivers a savory punch that’s essential for any good curry.
- Fresh Ginger: Brings warmth and a subtle zing that brightens up the whole dish.
- Korma Curry Paste: The heart of the flavor—choose a mild paste for a gentle curry or adjust to taste.
- Ground Cumin: Earthy and aromatic, it deepens the spice profile.
- Ground Coriander: Adds citrusy, nutty notes that balance the richness.
- Turmeric: Gives the curry its gorgeous golden color and a hint of earthiness.
- Cinnamon: A touch of spice for warmth and subtle sweetness.
- Cayenne Pepper (optional): For those who love a little heat, this brings a gentle kick.
- Coconut Milk: Lends creaminess and a luxurious mouthfeel to the sauce.
- Plain Greek Yogurt: Adds tang and helps thicken the curry without overpowering it.
- Ground Almonds or Cashews: Create a naturally thick, nutty sauce that’s simply irresistible.
- Chicken Broth: Keeps everything moist and flavorful as it cooks.
- Salt and Black Pepper: Essential for bringing all the flavors together.
- Fresh Cilantro: A bright, fresh garnish that pops against the rich curry.
- Sliced Almonds (optional): Add crunch and visual flair to your finished dish.
How to Make Slow Cooker Chicken Korma Recipe
Step 1: Sauté the Aromatics
Start by heating your olive oil or ghee in a skillet over medium heat. Once hot, add the finely chopped onion and cook for about 5 minutes, stirring occasionally, until it’s softened and fragrant. Stir in the minced garlic and grated ginger, letting them cook for another minute to release their flavors. This aromatic base is what gives the Slow Cooker Chicken Korma Recipe its undeniable depth right from the start.
Step 2: Bloom the Spices
Sprinkle in the korma curry paste, ground cumin, coriander, turmeric, cinnamon, and a pinch of cayenne if you like things spicy. Stir everything together, letting the spices sizzle and become fragrant for about a minute. This quick step helps the spices release their essential oils, making the final dish so much more flavorful.
Step 3: Transfer to the Slow Cooker
Once your kitchen smells heavenly, scrape the onion and spice mixture into your slow cooker. Add the chicken thigh chunks right on top, followed by the coconut milk, plain Greek yogurt, ground almonds or cashews, and chicken broth. Give everything a gentle stir to combine, making sure the chicken is well coated in the luscious sauce.
Step 4: Slow Cook to Perfection
Cover the slow cooker and set it to low for 6 to 7 hours, or high for 3 to 4 hours. As the hours pass, the chicken becomes meltingly tender and the sauce thickens into a creamy, nutty, spice-infused gravy. Before serving, season with salt and black pepper to taste, adjusting as needed.
Step 5: Finishing Touches
Just before serving, give the Slow Cooker Chicken Korma Recipe a good stir. If you want an ultra-smooth sauce, blend part of the sauce and mix it back in. Top everything with a generous sprinkle of fresh cilantro and, if you’re feeling fancy, a handful of sliced almonds for crunch and contrast.
How to Serve Slow Cooker Chicken Korma Recipe
Garnishes
Garnishing this curry is where you can really make it your own. Fresh cilantro brings brightness and a pop of color, while sliced almonds add a lovely crunch and an extra layer of nutty flavor. If you have a wedge of lime handy, a quick squeeze over the top can really lift the flavors, too.
Side Dishes
The Slow Cooker Chicken Korma Recipe is perfectly at home alongside a mound of fluffy basmati rice, which soaks up every drop of that creamy sauce. Warm, pillowy naan or paratha is another classic choice, perfect for scooping up tender chicken and rich gravy. For a fresh touch, serve with a simple cucumber salad or raita to balance the richness.
Creative Ways to Present
For a fun twist, try serving your korma in individual bowls with rice layered at the bottom and curry spooned on top, garnished with herbs and nuts. Or, make a korma “bowl” buffet, letting everyone customize their own plates with rice, naan, pickled onions, and crunchy veggies. This recipe also works beautifully as a filling for wraps or stuffed into pita bread for a quick and satisfying lunch.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Slow Cooker Chicken Korma Recipe, you’re in luck—it holds up wonderfully in the fridge. Simply let the curry cool to room temperature, then transfer it to an airtight container. It will keep for up to 4 days, and the flavors often deepen, making each reheated bite even more delicious.
Freezing
This recipe freezes like a dream! Portion the cooled korma into freezer-safe containers or zip-top bags, making sure to leave a little space for expansion. It will keep for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge for the best texture.
Reheating
To reheat, simply warm the Slow Cooker Chicken Korma Recipe gently on the stovetop over medium-low heat, stirring occasionally. You can also microwave individual portions, but be sure to cover the dish so it doesn’t dry out. If the sauce seems too thick after chilling, just add a splash of water or chicken broth to loosen it up.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work in this recipe, but keep in mind they tend to be a bit leaner and can dry out more easily. If you use breasts, check for doneness a little earlier to avoid overcooking.
Is this Slow Cooker Chicken Korma Recipe spicy?
Not inherently! This korma is designed to be mild and creamy, but you can add cayenne or extra curry paste if you want to kick up the heat. It’s very easy to adjust to your family’s spice preference.
Can I make this recipe dairy-free?
Yes, you can! Just substitute a dairy-free yogurt (like coconut or almond yogurt) for the Greek yogurt. The coconut milk keeps the sauce rich and creamy, so you’ll still get that delicious texture.
What can I use instead of ground almonds or cashews?
If you have a nut allergy or want a different texture, try using sunflower seed meal or a couple of tablespoons of tahini. These will help thicken the sauce and provide a bit of nuttiness without actual nuts.
How can I make the sauce even creamier?
For an ultra-silky sauce, blend a cup or two of the finished curry (without the chicken) until smooth, then stir it back into the pot. This little trick gives the Slow Cooker Chicken Korma Recipe that restaurant-style creaminess everyone loves!
Final Thoughts
If you’re craving a meal that’s easy, comforting, and bursting with flavor, give this Slow Cooker Chicken Korma Recipe a try. It’s the kind of dish that turns an ordinary night into a cozy, memorable dinner—no takeout menu required! I can’t wait to hear how it becomes a new favorite in your home, too.
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Slow Cooker Chicken Korma Recipe
- Total Time: 6 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Slow Cooker Chicken Korma is a rich and creamy Indian curry featuring tender chicken thighs simmered in a flavorful blend of spices, coconut milk, yogurt, and ground nuts. Perfect for an easy, hands-off meal, it combines aromatic spices and a velvety sauce, making it an ideal comfort dish served with basmati rice or naan.
Ingredients
Chicken and Base Ingredients
- 2 pounds boneless, skinless chicken thighs, cut into chunks
- 2 tablespoons olive oil or ghee
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices and Flavorings
- 3 tablespoons korma curry paste (or mild curry paste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper (optional)
Liquids and Creaminess
- 1 can (14 oz) coconut milk
- 1 cup plain Greek yogurt
- 1/2 cup chicken broth
Nuts and Garnishes
- 1/2 cup ground almonds or cashews
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1/4 cup sliced almonds (optional, for garnish)
Instructions
- Prepare the Aromatics: Heat olive oil or ghee in a skillet over medium heat. Add the finely chopped onion and cook for about 5 minutes until softened and translucent.
- Add Garlic and Ginger: Stir in minced garlic and grated fresh ginger, cooking for an additional 1 minute until fragrant to build the flavor base.
- Incorporate Spices: Add korma curry paste, ground cumin, ground coriander, turmeric, cinnamon, and cayenne pepper if using. Stir continuously for about 1 minute until the spices release their aroma.
- Transfer to Slow Cooker: Move the fragrant onion and spice mixture into your slow cooker, ensuring none is left behind in the skillet.
- Add Remaining Ingredients: Add the chicken chunks, coconut milk, Greek yogurt, ground nuts, and chicken broth to the slow cooker. Stir everything thoroughly to combine well.
- Cook the Korma: Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours. The chicken should become tender and the sauce thickened.
- Season and Serve: Taste and season with salt and black pepper to your preference. Serve the chicken korma hot, garnished with chopped cilantro and sliced almonds if desired, alongside basmati rice or naan bread.
Notes
- For a creamier texture, blend a portion of the sauce before serving.
- To make a lighter version, substitute half of the coconut milk with additional chicken broth.
- This dish freezes well and tends to develop deeper flavors when reheated the next day.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 5 g
- Sodium: 380 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 130 mg
