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
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 (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.
