The Best Slow Cooker Chicken Korma Recipe
This Slow Cooker Chicken Korma is a rich and flavorful Indian-inspired dish made with tender chicken thighs marinated in a blend of spices and Greek yogurt, then slow-cooked in a creamy coconut milk and tomato paste sauce. Perfect for an easy, comforting meal with minimal fuss, this recipe delivers authentic korma taste with the convenience of a slow cooker.
- Prep Time: 20 minutes
- Cook Time: 6 hours on low or 3 hours on high
- Total Time: 6 hours 20 minutes (including minimum marination time)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
- Diet: Halal
Ingredients
Scale
For the 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
- 2 teaspoon turmeric, divided
- 1 teaspoon chili powder
- 1 teaspoon chili flakes
- Zest of 1 lemon
Chicken
- 1 kg boneless, skinless chicken thighs, halved
- Salt and pepper, to season
For the Base
- 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 tablespoon tomato paste
- 400 ml full-fat coconut milk
Instructions
- Marinate the Chicken: In a large bowl, mix the Greek yogurt with garam masala, cumin, coriander, curry powder, 1 teaspoon turmeric, chili powder, chili flakes, and lemon zest. Season the chicken lightly with salt and pepper, then add it to the marinade, turning to coat. Cover and marinate for at least 30 minutes at room temperature, or overnight in the fridge.
- Brown the Chicken: Heat 1 tablespoon olive oil in a skillet over medium heat, or use the sauté function of your slow cooker. Remove the chicken from the marinade (reserving the marinade) and brown the chicken on all sides in batches, about 2–3 minutes per side. Set aside.
- Sauté Aromatics: In the same skillet or slow cooker, add more oil if needed. Sauté the onion, shallot, garlic, and ginger for about 10 minutes, until golden and fragrant.
- Build the Sauce: Stir in the reserved marinade, tomato paste, remaining 1 teaspoon turmeric, and coconut milk. Bring the mixture to a gentle simmer, stirring to combine.
- Slow Cook: Return the browned chicken and any juices to the slow cooker. Stir to coat in the sauce. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and infused with flavor.
- Serve: Garnish with chopped coriander, toasted almonds, or a swirl of yogurt if desired. Serve with rice or warm naan.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness.
- Browning the chicken before slow cooking adds depth of flavor but can be skipped for convenience.
- Adjust chili powder and flakes to control spice level.
- If sauce is too thick after cooking, thin with a little water or extra coconut milk.
- Serve with basmati rice or naan bread for an authentic meal.
Nutrition
- Serving Size: 1 serving (approx. 200g)
- Calories: 430 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 20 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
Keywords: Chicken Korma, Slow Cooker Recipes, Indian Chicken Curry, Easy Dinner, Slow Cooker Korma
