Slow Cooker Chicken Korma Recipe

If you’re looking for a Slow Cooker Chicken Korma Recipe that’s both deeply flavorful and effortlessly easy, you’ve come to the right place. I absolutely love this recipe because the chicken simmers slowly in a creamy, spiced coconut milk sauce that tastes like it’s been cooking for hours, even though you just toss everything in the slow cooker and walk away. It’s perfect for those busy days when you want comfort food without the fuss.

When I first tried this Slow Cooker Chicken Korma Recipe, I was blown away by how tender the chicken became and how the spices gently melded into a rich, aromatic curry. You’ll find that this recipe works just as well for weeknight dinners as it does for when you have guests over — everyone loves it, and it smells incredible while it cooks!

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Ingredients You’ll Need

Each ingredient in this Slow Cooker Chicken Korma Recipe pulls its weight, balancing creaminess, spice, and tang. Since this dish relies heavily on spices for its signature flavor, using fresh, good-quality ones will make all the difference.

• Greek yogurt: Provides a tangy richness that tenderizes the chicken beautifully.
• Garam masala: The heart of the spice mix for that iconic korma warmth.
• Ground cumin: Offers an earthy base note that complements coriander.
• Ground coriander: Adds a subtle citrusy nuance to brighten the curry.
• Curry powder: Brings mild warmth — stick to mild or medium for balanced heat.
• Turmeric: For that gorgeous golden color and subtle bitterness.
• Chili powder and flakes: Let you tweak the heat level exactly how you like it.
• Lemon zest: A quick burst of fresh citrus aroma that lifts the whole dish.
• Boneless chicken thighs: Juicier and more forgiving than breasts, ideal for slow cooking.
• Yellow onion and shallot: Build savory depth and soft sweetness as they cook down.
• Garlic and fresh ginger: The classic aromatic duo essential in Indian cooking.
• Olive oil: For sautéing and adding a touch of richness.
• Tomato paste: Adds umami and thickens the sauce slightly.
• Coconut milk: Creates that creamy, slightly sweet base that makes korma special.

Variations

I love to switch things up now and then when I make this Slow Cooker Chicken Korma Recipe. One of the great things about korma is how adaptable it can be to personal tastes and dietary needs — so feel free to experiment!

• Vegetarian Version: I’ve swapped chicken for hearty cauliflower florets and chickpeas, and honestly, you won’t miss the meat at all.
• Spice Level: Adjust the chili powder and flakes according to your heat preference; I keep it mild for family dinners.
• Nut-Free Option: Some traditional kormas use nuts; this recipe skips them entirely, but you can add cashew paste if you want an extra creamy texture.
• Extra Creamy: For indulgence, stir in a spoonful of cream or Greek yogurt right before serving.

How to Make Slow Cooker Chicken Korma Recipe

Step 1: Marinate the Chicken

This is where the magic starts. Combine the Greek yogurt, garam masala, ground cumin, coriander, curry powder, half the turmeric, chili powder, chili flakes, and lemon zest in a large bowl. Toss in the boneless chicken thighs and coat them thoroughly. I like to let the chicken marinate for at least 30 minutes (or even overnight) in the fridge to really let those spices soak in. If you’re short on time, don’t worry — even a quick toss helps kickstart the flavors.

Step 2: Sauté the Aromatics

Heat the olive oil in a skillet over medium heat. Add the chopped yellow onion, finely chopped shallot, minced garlic, and ginger. Cook them gently until they’re soft and fragrant — about 5-7 minutes. This step adds extra depth to the curry, and trust me, it’s worth the little extra effort. Be patient here; don’t rush or brown them too much, as you want that silky softness.

Step 3: Combine Everything in the Slow Cooker

Transfer the marinated chicken and sautéed aromatics into your slow cooker. Stir in the tomato paste, the remaining turmeric, and full-fat coconut milk. Give everything a good mix to combine flavors evenly. The slow cooker is your best friend here — set it on low and let it work its magic for about 6 hours. The chicken will come out unbelievably tender and the sauce richly infused.

Step 4: Finishing Touches

Once it’s done cooking, stir the korma gently and taste for seasoning. Add salt and pepper as needed. If the sauce is too thin for your liking, you can simmer it uncovered on the stove for a few minutes to thicken. I sometimes add a squeeze of lemon juice here to brighten the whole dish right before serving.

How to Serve Slow Cooker Chicken Korma Recipe

Garnishes

I always top my korma with a handful of chopped fresh cilantro and a few toasted slivered almonds or cashews for a lovely crunch and nutty flavor. A dollop of cooling Greek yogurt or raita alongside also beautifully balances the spices.

Side Dishes

This slow cooker chicken korma is amazing with fluffy basmati rice or warm naan bread to soak up all that sauce. I’ve also served it with simple steamed vegetables to keep things light and fresh.

Creative Ways to Present

For special occasions, I like serving this korma in individual copper bowls with a sprinkle of pomegranate seeds on top—that pop of color and tartness makes the dish feel extra festive and fresh. Sometimes, I add a side of mango chutney or pickled onions for guests to customize their plates.

Make Ahead and Storage

Storing Leftovers

Leftover chicken korma keeps beautifully in an airtight container in the fridge for up to 3 days. I always let it cool completely before refrigerating to keep the sauce silky and fresh.

Freezing

This recipe freezes wonderfully. I portion it out into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. When you want a quick meal, just thaw overnight in the fridge and reheat gently on the stove.

Reheating

I reheat slow cooker chicken korma gently over low heat on the stove, stirring occasionally to prevent sticking. Adding a splash of water or coconut milk helps loosen the sauce if it’s thickened too much in the fridge. Microwave works too, but the stovetop keeps the best texture.

FAQs

Final Thoughts

This Slow Cooker Chicken Korma Recipe has become a go-to in my kitchen for its hands-off ease and the consistently delicious results. It’s that kind of meal you can’t help but rave about after dinner because it’s both comforting and packed with layers of flavor. I truly hope you try it and find it as satisfying and straightforward as I do — your slow cooker will thank you, and so will your taste buds!

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