If you’re craving a dish that wraps you in warmth and layers of rich, creamy flavor, this Slow Cooker Chicken Korma Recipe is an absolute must-try. Perfectly tender chicken thighs bathed in a luscious blend of spices, coconut milk, and yogurt, slow-cooked to melt-in-your-mouth perfection, this recipe brings the comforting taste of Indian cuisine right into your home kitchen with minimal effort. It’s the kind of meal that feels fancy enough for guests but easy enough for a cozy weeknight dinner.
Ingredients You’ll Need
Gathering your ingredients for this Slow Cooker Chicken Korma Recipe is simpler than you might think. Each element plays a crucial role, from the creamy coconut milk that enriches the sauce to the vibrant spices that build its signature depth and warmth.
- 175 g full-fat Greek yogurt: Adds tangy creaminess and helps tenderize the chicken.
- 1 kg boneless skinless chicken thighs: Juicy, tender, and perfect for absorbing the flavors.
- 1 medium yellow onion: Provides a natural sweetness and texture when sautéed.
- 6 cloves garlic: Infuses the dish with aromatic pungency.
- 2-inch piece fresh ginger: Adds warmth and a touch of spice with fresh brightness.
- 400 ml full-fat coconut milk: Creates a rich, silky sauce that balances the spices beautifully.
- 1 tbsp garam masala: Brings a fragrant, classic Indian spice blend that defines the korma.
- 1 tbsp ground cumin: Deepens the earthy undertones of the dish.
- 1 tbsp ground coriander: Offers subtle citrusy notes and complexity.
- ¼ tsp mild or medium curry powder: Adds gentle warmth and color.
- 2 tsp turmeric (divided): Provides vibrant golden color and an earthy flavor.
- 1 tsp chili powder: Delivers mild heat to lift the flavors.
- 1 tsp chili flakes: Adds a bit of textured spice heat.
- Zest of 1 lemon: Brightens the entire dish with fresh citrus aroma.
- Salt and pepper to season: Essential for balancing and enhancing all flavors.
- 1 tbsp olive oil: Used to sauté aromatics for deeper flavor.
- 4 tbsp tomato paste: Intensifies the sauce with a rich, slightly tangy base.
How to Make Slow Cooker Chicken Korma Recipe
Step 1: Make the Spiced Yogurt Marinade
Start by combining the full-fat Greek yogurt with your carefully measured spices—garam masala, cumin, coriander, curry powder, one teaspoon of turmeric, chili powder, chili flakes—and lemon zest. Don’t forget to add salt and pepper here to season the marinade thoroughly. This mixture is key to infusing the chicken with complex flavor.
Step 2: Marinate the Chicken
Next, add the halved boneless chicken thighs to the marinade and toss until each piece is generously coated. Cover the bowl and let it rest in the fridge for at least 30 minutes; overnight is even better if you have the time. This resting period allows the meat to soak up all the spices and tenderize beautifully.
Step 3: Sauté the Aromatics
While the chicken marinates, heat olive oil in a pan and sauté the chopped onion until it turns soft and translucent—the natural sweetness here builds the sauce’s base. Add minced garlic, freshly grated ginger, and the remaining teaspoon of turmeric, cooking briefly until their aromas wake up your kitchen. This step boosts the dish’s depth dramatically.
Step 4: Assemble in the Slow Cooker
Transfer the marinated chicken along with any leftover marinade to your slow cooker. Spoon the sautéed onion, garlic, and ginger mix over the chicken, then add tomato paste and pour in the creamy coconut milk. Gently stir everything together, making sure the ingredients are well combined for an even cook.
Step 5: Slow Cook to Perfection
Set the slow cooker on low and let it work its magic for 6 hours, or choose high if you’re in a rush and cook for 3 hours. The long, gentle cooking transforms the chicken into tender, flavorful bites swimming in a luscious sauce that’s thick, fragrant, and irresistibly rich.
How to Serve Slow Cooker Chicken Korma Recipe
Garnishes
Finishing touches elevate this Slow Cooker Chicken Korma Recipe to the next level. Sprinkle freshly chopped cilantro for a burst of fresh herbaceousness and toasted slivered almonds or cashews to introduce a bit of crunch. A dollop of cooling yogurt or a squeeze of lemon juice just before serving can brighten those decadent flavors fantastically.
Side Dishes
This korma is beautifully complemented by a variety of sides. Fluffy basmati rice is a classic pairing that soaks up the creamy sauce perfectly. You could also serve it with warm naan bread, allowing guests to scoop every last bit of the silky curry. For a lighter option, a fresh cucumber raita or simple green salad can balance the richness nicely.
Creative Ways to Present
Want to impress your dinner guests? Serve your chicken korma in individual rustic bowls with a sprinkle of pomegranate seeds for a pop of color and subtle sweetness. Layer it over a bed of fragrant saffron rice, and garnish with edible flowers to add a festive touch that’s as visually stunning as it is delicious.
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and develop overnight, making it perfect for next-day meals that taste just as amazing if not better.
Freezing
Slow Cooker Chicken Korma Recipe freezes beautifully. Portion it into freezer-safe containers and freeze for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge for best results to maintain its creamy texture and rich flavors.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent the sauce from separating. If it seems too thick, add a splash of water or coconut milk to loosen the sauce and bring back that velvety consistency. Microwave reheating works too, just be sure to cover and stir halfway through.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but thighs are preferred due to their higher fat content which keeps the meat tender and juicy during slow cooking. Breasts might dry out more easily, so keep an eye on cooking time.
Is it necessary to marinate the chicken overnight?
While marinating overnight enhances flavor and tenderness, marinating for at least 30 minutes is sufficient if you’re short on time. The longer it marinates, the more the spices infuse the chicken.
Can I make this recipe in an Instant Pot?
You sure can! Use the sauté function for the aromatics, then cook the assembled dish on high pressure for about 20 minutes, followed by a natural pressure release. It’s a quicker alternative with similarly delicious results.
Is this recipe spicy?
This Slow Cooker Chicken Korma Recipe carries a gentle warmth from the chili powder and flakes but is generally mild. You can adjust the level of heat by reducing or increasing the chili spices according to your preference.
What can I use if I don’t have coconut milk?
If coconut milk is not available, you can substitute with heavy cream or a mixture of cream and water, though the coconut milk adds a lovely subtle sweetness and creaminess typical to korma sauces.
Final Thoughts
Making this Slow Cooker Chicken Korma Recipe truly feels like bringing a taste of home-cooked luxury without the fuss. Its rich, spiced sauce and tender chicken make it a standout meal that’s sure to become a family favorite. So grab your slow cooker, gather the ingredients, and dive into this delicious adventure that will fill your kitchen with fragrant warmth and leave everyone asking for seconds.
Print
Slow Cooker Chicken Korma Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Description
Slow Cooker Chicken Korma is a rich and creamy Indian-inspired dish made with tender chicken thighs marinated in a blend of yogurt and aromatic spices, then slow-cooked with coconut milk, tomato paste, and sautéed onions, garlic, and ginger to create a flavorful, comforting curry perfect for a family meal.
Ingredients
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 (divided)
- 1 tsp chili powder
- 1 tsp chili flakes
- Zest of 1 lemon
- Salt and pepper to season
Main Ingredients
- 1 kg boneless skinless chicken thighs, halved
- 1 medium yellow onion, chopped
- 6 cloves garlic, minced
- 2-inch piece fresh ginger, minced
- 400 ml full-fat coconut milk
- 1 tbsp olive oil
- 4 tbsp tomato paste
Instructions
- Prepare the marinade: In a mixing bowl, combine the Greek yogurt with garam masala, ground cumin, ground coriander, curry powder, 1 tsp turmeric, chili powder, chili flakes, lemon zest, salt, and pepper. Stir thoroughly to create a smooth, fragrant marinade.
- Marinate the chicken: Add the halved boneless skinless chicken thighs to the marinade and toss well to ensure each piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably overnight for maximum flavor infusion.
- Sauté the aromatics: In a pan, heat the olive oil over medium heat. Add the chopped yellow onion and sauté until translucent, about 5 minutes. Then add the minced garlic, minced ginger, and the remaining 1 tsp of turmeric powder; cook for another 2 minutes until fragrant.
- Assemble in the slow cooker: Transfer the marinated chicken pieces into the slow cooker. Top with the sautéed onions, garlic, ginger mixture. Add the tomato paste and pour in the full-fat coconut milk. Stir gently to combine all ingredients evenly.
- Cook the curry: Cover the slow cooker with its lid and cook the chicken korma on low heat for 6 hours or on high heat for 3 hours, until the chicken is tender and cooked through, and the flavors have melded beautifully.
Notes
- For a deeper flavor, marinate the chicken overnight.
- Serve with basmati rice or warm naan bread for a complete meal.
- Adjust chili powder and flakes according to your preferred spice level.
- If coconut milk is not available, full-fat cream can be used as a substitute for richness.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
