Description
This Slow Cooker Chicken Korma is a rich and creamy Indian-inspired dish where chicken thighs are marinated in a blend of yogurt and aromatic spices, then slow-cooked to perfection in coconut milk. Tender chicken combined with the warm flavors of garam masala, cumin, coriander, and turmeric makes this a comforting and flavorful dinner perfect for any weeknight.
Ingredients
Scale
Marinade
- 175 g full-fat Greek yogurt
- 1 tbsp garam masala
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- ¼ tsp mild or medium curry powder
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tsp chili flakes
- Zest of 1 lemon
Chicken
- 1 kg boneless skinless chicken thighs, halved
- Salt and pepper, to season
Sauce
- 1 medium yellow onion, chopped
- 1 shallot, finely chopped
- 6 cloves garlic, minced
- 2-inch piece of fresh ginger, minced
- 1 tbsp olive oil (plus more if needed)
- 4 tbsp tomato paste
- 400 ml full-fat coconut milk
- 1 tsp turmeric (divided)
Instructions
- Prepare the marinade: In a large bowl, mix the full-fat Greek yogurt, garam masala, ground cumin, ground coriander, curry powder, 1 tsp turmeric, chili powder, chili flakes, and lemon zest until well combined. Add the halved chicken thighs and toss to coat thoroughly. Cover and refrigerate to marinate for at least 1 hour, preferably overnight for deeper flavor.
- Prepare the aromatics: Heat olive oil in a skillet over medium heat. Add chopped yellow onion, finely chopped shallot, minced garlic, and minced ginger. Sauté until soft and fragrant, about 5-7 minutes. Stir in tomato paste and cook for another 2 minutes to develop the flavors.
- Combine in slow cooker: Transfer the sautéed aromatics and tomato paste mixture into the slow cooker. Add the marinated chicken along with all the marinade juices. Pour in the full-fat coconut milk and sprinkle the remaining 1 tsp turmeric over the mixture. Stir gently to combine all ingredients evenly.
- Slow cook the korma: Cover the slow cooker with its lid and cook the chicken korma on low for 6 hours or on high for 3-4 hours until the chicken is tender and cooked through, and the sauce is rich and fragrant.
- Final seasoning and serving: Taste the korma and season with salt and pepper as needed. If the sauce is too thick, add a splash of water or coconut milk to reach desired consistency. Serve hot with basmati rice or naan bread, garnished with fresh coriander if desired.
Notes
- Marinating the chicken for several hours or overnight enhances the flavor and tenderness.
- If you prefer a spicier korma, increase the chili powder and chili flakes according to your taste.
- Full-fat coconut milk is recommended to create a creamy, rich sauce.
- You can substitute chicken thighs with chicken breasts, but thighs remain juicier after slow cooking.
- Serve the korma with steamed basmati rice or warm naan for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 535 kcal
- Sugar: 5 g
- Sodium: 325 mg
- Fat: 36 g
- Saturated Fat: 10 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 210 mg
