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
Scale
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
