Slow Cooker Chicken Korma Recipe

In our home, weeknight dinners need to check a few crucial boxes: delicious, relatively healthy, and, most importantly, easy to prepare. Let’s be honest, after a long day, the last thing anyone wants is to spend hours slaving over a complicated meal. That’s why this Slow Cooker Chicken Korma has become an absolute staple in our rotation. From the moment the aromatic spices start to fill the kitchen, you know you’re in for a treat. The chicken becomes incredibly tender, practically melting in your mouth, and the creamy, fragrant korma sauce is simply divine. Even my picky eaters, who sometimes turn their noses up at anything vaguely “exotic,” devour this dish with gusto. The best part? It’s almost entirely hands-off cooking. A little bit of prep in the morning (or even the night before!), and by dinner time, you’re greeted with a restaurant-quality meal ready to be enjoyed. Trust me, if you’re looking for a flavorful, comforting, and incredibly easy dinner that will impress everyone, this Slow Cooker Chicken Korma is your answer.

Ingredients

1x

• 1 kg chicken thighs, halved Use chicken breasts if you prefer.
• 175 grams full-fat Greek yogurt

For the Korma spice mix

• 1 tablespoon garam masala
• 1 tablespoon cumin
• ¼ teaspoon curry powder, mild or medium
• 1 tablespoon coriander
• 2 teaspoons turmeric, separated
• 1 teaspoon chili powder
• 1 teaspoon chili flakes
• Zest of 1 lemon

For the slow cooker

• 1 medium yellow onion, chopped
• 1 shallot, finely chopped
• 6 cloves garlic, minced
• 2- inch piece ginger, minced
• 1 tin, 400ml full-fat coconut milk
• 4 tablespoons tomato paste

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2x

• 2 kg chicken thighs, halved Use chicken breasts if you prefer.
• 350 grams full-fat Greek yogurt

For the Korma spice mix

• 2 tablespoons garam masala
• 2 tablespoons cumin
• ½ teaspoon curry powder, mild or medium
• 2 tablespoons coriander
• 4 teaspoons turmeric, separated
• 2 teaspoons chili powder
• 2 teaspoons chili flakes
• Zest of 2 lemons

For the slow cooker

• 2 medium yellow onions, chopped
• 2 shallots, finely chopped
• 12 cloves garlic, minced
• 4- inch piece ginger, minced
• 2 tins, 800ml full-fat coconut milk
• 8 tablespoons tomato paste

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3x

• 3 kg chicken thighs, halved Use chicken breasts if you prefer.
• 525 grams full-fat Greek yogurt

For the Korma spice mix

• 3 tablespoons garam masala
• 3 tablespoons cumin
• ¾ teaspoon curry powder, mild or medium
• 3 tablespoons coriander
• 6 teaspoons turmeric, separated
• 3 teaspoons chili powder
• 3 teaspoons chili flakes
• Zest of 3 lemons

For the slow cooker

• 3 medium yellow onions, chopped
• 3 shallots, finely chopped
• 18 cloves garlic, minced
• 6- inch piece ginger, minced
• 3 tins, 1200ml full-fat coconut milk
• 12 tablespoons tomato paste

Instructions

This Slow Cooker Chicken Korma recipe is surprisingly straightforward, making it perfect for busy weeknights or weekend meal prep. Let’s break down each step to ensure you create the most flavorful and tender korma possible.

Step 1: Prepare the Marinade – Laying the Foundation of Flavor

The marinade is where the magic truly begins in this korma recipe. It’s not just about tenderizing the chicken; it’s about infusing it with layers of aromatic spices that will deepen and develop during the slow cooking process.

1. Gather Your Spices: In a large, spacious bowl, carefully measure out your spice blend. This includes 1 tablespoon of garam masala, 1 tablespoon of cumin, ¼ teaspoon of curry powder (mild or medium, depending on your preference for heat), 1 tablespoon of ground coriander, 1 teaspoon of turmeric (we’ll use the other teaspoon later), 1 teaspoon of chili powder, and 1 teaspoon of chili flakes. Having all your spices pre-measured and ready to go makes the process smoother and faster.
2. Add the Yogurt Base: Introduce 175 grams of full-fat Greek yogurt to the bowl of spices. The yogurt is crucial for several reasons. Firstly, its acidity helps to tenderize the chicken, resulting in incredibly succulent meat. Secondly, it acts as a binder for the spices, ensuring they cling beautifully to the chicken. Thirdly, the creamy texture of the yogurt contributes to the richness of the final korma sauce. Full-fat yogurt is recommended for the best flavor and texture; however, you can use low-fat if you prefer, though the sauce might be slightly less creamy.
3. Zest of Freshness: Don’t forget the zest of one lemon! Lemon zest adds a bright, citrusy note that cuts through the richness of the spices and yogurt, adding a layer of complexity and freshness to the marinade. Using a microplane or a fine grater, zest the lemon directly into the bowl, being careful to only grate the yellow part and avoid the bitter white pith underneath.
4. Mix it Well: Using a spoon or your hands (gloves are recommended if you’re sensitive to chili), thoroughly combine all the ingredients in the bowl. Ensure the spices are evenly distributed throughout the yogurt, creating a fragrant and vibrant marinade base. Take a moment to inhale the aroma – you’re already on your way to a delicious korma!

Step 2: Marinate the Chicken – Time for Flavor Infusion

Marinating is not just an optional step; it’s a critical element in achieving that authentic korma flavor and incredibly tender chicken. The longer you marinate, the deeper the flavors will penetrate the meat.

1. Coat the Chicken Generously: Add your 1 kg of halved chicken thighs to the bowl with the marinade. Using your hands or tongs, ensure each piece of chicken is completely and generously coated in the yogurt-spice mixture. Massage the marinade into the chicken, making sure it gets into all the nooks and crannies. The goal is to have every piece glistening with the fragrant marinade.
2. Marinating Time Options: You have two options for marinating time, depending on your schedule and desired depth of flavor:
   • Quick Marination (Minimum 30 minutes): If you’re short on time, marinating for at least 30 minutes at room temperature will still impart significant flavor. This is a good option for a weeknight meal when you need to get dinner on the table relatively quickly.
   • Overnight Marination (Preferred): For the most intense flavor and tender chicken, marinating overnight in the refrigerator is highly recommended. Cover the bowl tightly with plastic wrap or transfer the chicken to a resealable container before refrigerating. The extended marination time allows the spices to work their magic, tenderizing the chicken and infusing it with maximum flavor.

Step 3: Brown the Chicken – Building Depth and Texture (Optional but Recommended)

Browning the chicken before slow cooking is an optional step, but it significantly enhances the final dish. It adds a layer of caramelized flavor and improves the texture of the chicken, preventing it from becoming too pale and soft during slow cooking.

1. Searing in the Slow Cooker (If Applicable): If your slow cooker has a sear function, this is the most convenient method. Simply set your slow cooker to the sear or browning setting. Once heated, add a tablespoon of olive oil or your preferred cooking oil.
2. Browning in a Skillet (Alternative Method): If your slow cooker doesn’t have a sear function, use a large skillet or frying pan. Heat a tablespoon of olive oil over medium-high heat until it’s shimmering hot.
3. Remove Chicken from Marinade (Don’t Discard Marinade!): Take the chicken pieces out of the marinade, letting any excess marinade drip back into the bowl. Crucially, do not discard the leftover marinade! This is packed with flavor and will be added to the slow cooker later to form the base of the korma sauce.
4. Brown on All Sides: Working in batches if necessary to avoid overcrowding the pan, brown the chicken pieces on all sides. You’re not aiming to cook the chicken through at this stage; you just want to develop a nice golden-brown crust on the surface. This should take about 2-3 minutes per side. Set the browned chicken aside on a plate.

Step 4: Sauté the Aromatics – Creating the Flavor Base of the Sauce

Sautéing the aromatics – onion, shallot, garlic, and ginger – is essential for building the flavor base of the korma sauce. This step softens the vegetables, mellows their raw flavors, and releases their fragrant aromas, creating a rich and complex foundation for the sauce.

1. Choose Your Cooking Vessel: You can sauté the aromatics either in the same skillet you used to brown the chicken (if using a separate skillet) or directly in your slow cooker if it has a sauté function. Using the slow cooker directly minimizes dishes and simplifies the process.
2. Add More Oil if Needed: If using a skillet, you might need to add a bit more oil if the pan seems dry after browning the chicken. If using the slow cooker, add a tablespoon of oil to the pot.
3. Sauté the Onion and Shallot: Add the chopped yellow onion and finely chopped shallot to the skillet or slow cooker. Sauté over medium heat for about 5 minutes, stirring occasionally, until the onions become softened and translucent. The shallot adds a slightly sweeter and more delicate onion flavor that complements the yellow onion.
4. Add Garlic and Ginger: Once the onions are softened, add the minced garlic and minced ginger to the pan. Continue to sauté for another 5 minutes, stirring frequently, until the garlic becomes fragrant and the ginger releases its spicy aroma. Be careful not to burn the garlic, as it can become bitter. The mixture should be golden and fragrant.

Step 5: Combine and Cook – The Slow Magic Happens

Now it’s time to bring all the components together and let the slow cooker work its magic, transforming everything into a luscious and flavorful Slow Cooker Chicken Korma.

1. Deglaze the Skillet (If Applicable): If you sautéed the aromatics in a skillet, you can deglaze the pan to capture any flavorful browned bits stuck to the bottom. Pour a splash of coconut milk or even a little water into the hot skillet and scrape up any browned bits with a spoon or spatula. Pour this flavorful liquid into the slow cooker.
2. Add Remaining Marinade: Pour the leftover chicken marinade from the bowl directly into the slow cooker with the sautéed aromatics. Don’t let any of that precious flavor go to waste!
3. Stir in Tomato Paste and Turmeric: Add the tomato paste and the remaining teaspoon of turmeric to the slow cooker. Stir everything together well to combine the marinade, aromatics, tomato paste, and turmeric. The tomato paste adds depth and richness to the sauce, while the second teaspoon of turmeric enhances the vibrant yellow color and earthy flavor.
4. Pour in Coconut Milk: Pour in the entire tin (400ml) of full-fat coconut milk. Stir well to incorporate the coconut milk into the sauce base. The coconut milk is what gives korma its signature creamy texture and rich, slightly sweet flavor. Full-fat coconut milk is recommended for the best flavor and creaminess; light coconut milk will result in a less rich sauce.
5. Return Chicken to the Slow Cooker: Nestle the browned chicken pieces into the sauce in the slow cooker, ensuring they are mostly submerged.
6. Slow Cook to Perfection: Cover the slow cooker and cook on low heat for 6 hours or on high heat for 3 hours. The slow cooking process allows the flavors to meld and deepen beautifully, and the chicken becomes incredibly tender and succulent. The longer cooking time on low heat generally results in more tender chicken.
7. Check for Doneness: After the cooking time, check if the chicken is cooked through. It should be easily shredded with a fork and no longer pink. The sauce should have thickened and become rich and creamy.
8. Shred Chicken (Optional): If you prefer shredded chicken in your korma, you can use two forks to gently shred the chicken directly in the slow cooker before serving. Alternatively, you can leave the chicken pieces whole.

Nutrition Facts

(Per serving, approximate, based on 6 servings and 1x recipe)

• Calories: Approximately 550-650 kcal
• Protein: 45-55g
• Fat: 35-45g
• Saturated Fat: 20-25g (primarily from coconut milk and yogurt)
• Carbohydrates: 15-20g
• Fiber: 3-5g

Please Note: These are estimated nutritional values and can vary depending on specific ingredients used, portion sizes, and any additions or modifications made to the recipe. For accurate nutritional information, it is recommended to use a nutrition calculator and input the specific brands and quantities of ingredients used.

Preparation Time

• Prep Time: 30 minutes (including chopping vegetables, preparing marinade, and browning chicken)
• Marinating Time: Minimum 30 minutes (ideally overnight for best flavor)
• Cook Time: 6 hours on Low or 3 hours on High in slow cooker
• Total Time (excluding marinating): Approximately 6 hours 30 minutes on Low or 3 hours 30 minutes on High

How to Serve

Slow Cooker Chicken Korma is a versatile dish that pairs wonderfully with a variety of accompaniments. Here are some delicious serving suggestions to create a complete and satisfying meal:

• Classic Rice:
  • Basmati Rice: The quintessential pairing for korma. Its long grains and delicate aroma complement the rich sauce perfectly.
  • Brown Rice: For a healthier option, brown rice provides a nutty flavor and extra fiber.
  • Pilau Rice: Elevate your rice by making pilau rice with added spices like cardamom, cloves, and bay leaves for an extra layer of flavor.
• Indian Breads:
  • Naan Bread: Soft and fluffy naan bread is perfect for scooping up the creamy korma sauce. Garlic naan adds an extra layer of flavor.
  • Roti or Chapati: Whole wheat roti or chapati are healthy and versatile options for enjoying with korma.
  • Paratha: Flaky and buttery paratha is a more indulgent bread that pairs beautifully with the rich korma.
• Vegetable Sides:
  • Saag Paneer: Creamy spinach and cheese curry (saag paneer) is a classic Indian vegetarian side dish that complements chicken korma wonderfully.
  • Aloo Gobi: Spiced potatoes and cauliflower (aloo gobi) provides a flavorful and healthy vegetable side.
  • Bombay Potatoes: Spiced and roasted potatoes (Bombay potatoes) offer a delicious and satisfying side dish.
  • Cucumber Raita: Cool and refreshing cucumber raita (yogurt dip with cucumber and spices) helps to balance the richness of the korma and adds a cooling element.
• Garnishes:
  • Fresh Coriander (Cilantro): A generous sprinkle of freshly chopped coriander adds a burst of freshness and vibrant green color.
  • Sliced Almonds or Cashews: Toasted sliced almonds or cashews provide a delightful crunch and nutty flavor.
  • Lemon or Lime Wedges: Serve with lemon or lime wedges for those who like to add a squeeze of citrus for extra brightness.
  • Chili Flakes (Optional): For those who prefer a bit more heat, a sprinkle of extra chili flakes can be added as a garnish.

Additional Tips for Perfect Slow Cooker Chicken Korma

To ensure your Slow Cooker Chicken Korma is a resounding success, here are five helpful tips to keep in mind:

1. Don’t Skip the Browning (If Possible): While it’s an optional step, browning the chicken beforehand really does make a difference. It adds depth of flavor and a more appealing texture to the chicken. If you have the time, it’s highly recommended.
2. Adjust Spice Levels to Your Taste: This recipe provides a medium level of spice. If you prefer a milder korma, reduce the amount of chili powder and chili flakes. If you like it spicier, you can increase the chili or add a pinch of cayenne pepper to the spice mix. Taste and adjust the spices to your liking.
3. Use Full-Fat Coconut Milk and Greek Yogurt for Creaminess: Full-fat versions of both coconut milk and Greek yogurt will result in a much richer and creamier korma sauce. If you opt for low-fat versions, the sauce may be less decadent.
4. Marinate for Longer for Deeper Flavor: While 30 minutes of marinating is sufficient, marinating overnight in the refrigerator will allow the flavors to penetrate the chicken more deeply, resulting in a more flavorful and tender dish. Plan ahead if you can!
5. Thicken the Sauce (If Needed): Slow cookers can sometimes produce sauces that are a bit thinner than desired. If your korma sauce is too thin at the end of cooking, you can thicken it by:
   • Removing some sauce: Scoop out about a cup of the sauce from the slow cooker into a saucepan. Simmer over medium heat until it reduces and thickens slightly, then return it to the slow cooker.
   • Cornstarch slurry: Mix 1-2 tablespoons of cornstarch with 2-3 tablespoons of cold water to create a slurry. Stir the slurry into the slow cooker, cover, and cook on high for another 15-20 minutes, or until the sauce thickens to your desired consistency.

FAQ Section: Your Slow Cooker Chicken Korma Questions Answered

Q1: Can I use chicken breasts instead of chicken thighs?

A: Yes, you can definitely use chicken breasts if you prefer. Chicken breasts will be leaner and cook slightly faster than thighs. However, chicken thighs tend to be more forgiving in the slow cooker and stay more moist and tender. If using chicken breasts, be mindful not to overcook them as they can become dry. You might want to reduce the cooking time slightly, especially on high heat.

Q2: Can I make this recipe vegetarian?

A: Absolutely! To make this recipe vegetarian, you can substitute the chicken with vegetables like cauliflower florets, chickpeas, potatoes, or paneer (Indian cheese). Firm tofu, cubed and pressed to remove excess water, would also work well. Add the vegetables or tofu to the slow cooker at the same time as you would add the chicken and follow the rest of the recipe as instructed. Cooking time might need to be adjusted slightly depending on the vegetables you choose.

Q3: Can I make this korma spicier?

A: Yes, if you enjoy a spicier korma, there are several ways to increase the heat:
* Increase chili powder and chili flakes: Add more chili powder and chili flakes to the spice mix, starting with an extra ½ teaspoon of each and adjusting to taste.
* Add cayenne pepper: A pinch of cayenne pepper will add a significant kick of heat.
* Include fresh chili: Finely chop a red or green chili pepper (like serrano or bird’s eye chili) and add it to the slow cooker along with the garlic and ginger.
* Serve with chili oil: Drizzle a bit of chili oil over the finished korma when serving for an extra layer of heat and flavor.

Q4: Can I freeze leftover Slow Cooker Chicken Korma?

A: Yes, Slow Cooker Chicken Korma freezes very well. Allow the korma to cool completely, then transfer it to airtight containers or freezer bags. Freeze for up to 2-3 months. To thaw, defrost overnight in the refrigerator or gently reheat from frozen in a saucepan over low heat or in the microwave. The texture of the sauce might change slightly after freezing and thawing, but the flavor will remain delicious.

Q5: I don’t have all the spices for the korma spice mix. Can I substitute anything?

A: While using all the spices as listed will give you the most authentic and complex flavor, you can make some substitutions if needed.
* Curry Powder: If you don’t have curry powder, you can omit it or try to substitute with a little more garam masala and turmeric.
* Coriander: If you don’t have ground coriander, you can use a little extra cumin or omit it. Fresh coriander (cilantro) as a garnish is more important for the final flavor.
* Chili Flakes: If you don’t have chili flakes, you can simply use chili powder or omit them if you prefer less heat.
* Garam Masala and Cumin: These are key spices for korma flavor and are harder to substitute directly. Try to use them if possible, or look for a pre-made korma spice blend if you have access to one. However, for the best results, using the individual spices as listed is recommended.

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