This Easy Slow Cooker Chicken Korma is creamy, mild, and packed with flavor! Tender chicken simmers in coconut milk and spices, giving you a comforting dish without much fuss.
One of my favorite parts? It practically cooks itself! Just toss everything in, set it, and let the magic happen. Perfect for busy days when you want something yummy. 😋
Key Ingredients & Substitutions
Chicken thighs: I recommend using boneless, skinless chicken thighs for tenderness and flavor. If you prefer, chicken breasts can work too, but they may dry out quicker.
Yogurt: Greek yogurt is my favorite as it adds creaminess. If dairy-free is a must, try coconut yogurt or another plant-based alternative!
Coconut milk: Full-fat coconut milk gives a rich texture. Light coconut milk or almond milk can be used, but the sauce may not be as creamy.
Spices: Garam masala is key for that warm, comforting flavor. If you’re out, a mix of cinnamon, ground cumin, and coriander can be a decent substitute, but won’t have the same depth.
How Do I Get the Spices Just Right?
To really bring out the flavors of your spices, toasting them before adding the other ingredients is essential. Here’s how to do it:
- Heat your skillet over medium heat and add a little oil or ghee.
- Add chopped onions and cook until they’re soft—about 5-7 minutes.
- Stir in garlic and ginger for 1-2 minutes until fragrant.
- Now, sprinkle in your spices and keep cooking for about a minute. This helps to release their natural oils and enhances their flavor.
Doing this small step elevates your korma to the next level! Trust me, it’s worth it.
Easy Slow Cooker Chicken Korma
Ingredients You’ll Need:
For the Chicken Korma:
- 2 lbs (900 g) boneless, skinless chicken thighs, cut into chunks
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon chili powder (optional, for mild heat)
- 1 cup plain yogurt (preferably Greek yogurt)
- 1 cup coconut milk (full fat)
- 1/4 cup ground almonds (optional, for richness)
- 2 tablespoons tomato paste
- 1 tablespoon vegetable oil or ghee
- Salt, to taste
For Garnish:
- Fresh cilantro, chopped
- Toasted sliced almonds (optional)
For Serving:
- Cooked basmati rice or naan bread
How Much Time Will You Need?
This delicious chicken korma takes about 15 minutes of prep time and then cooks in your slow cooker for 6-7 hours on low or 3-4 hours on high. Perfect for a set-it-and-forget-it meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large skillet over medium heat, warm the vegetable oil or ghee. Add the chopped onion and sauté until it becomes soft and translucent, which should take about 5-7 minutes. This step builds a great base flavor for your korma!
2. Add Garlic and Ginger:
Next, add in the minced garlic and grated ginger, cooking them for another 1-2 minutes until they are fragrant. Be careful not to burn them, as you want all those lovely flavors without bitterness!
3. Toast the Spices:
Stir in the garam masala, ground cumin, ground coriander, turmeric, cinnamon, and chili powder (if you like a bit of heat). Cook this mixture for about a minute to toast the spices—this will really enhance the flavors!
4. Combine in the Slow Cooker:
Transfer the sautéed onion and spice mixture to the slow cooker. Then, add the chicken pieces along with the yogurt, coconut milk, ground almonds (if using), tomato paste, and a sprinkle of salt. Give everything a good stir to combine well.
5. Cook Until Tender:
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and ready to fall apart. The long, slow cooking allows all the flavors to meld beautifully!
6. Final Touches:
Before serving, taste the korma and adjust the seasoning as needed. If you want more richness, you can add a bit more salt or coconut milk at this point.
7. Garnish and Serve:
When ready to serve, sprinkle chopped fresh cilantro and toasted almonds on top for extra flavor and crunch. Serve your korma hot alongside fluffy basmati rice or warm naan bread for a complete meal.
Enjoy your flavorful, creamy chicken korma that’s perfectly cooked in the slow cooker with minimal effort!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first for even cooking. Thaw the chicken in the refrigerator overnight or use the quick method of placing it in a sealed plastic bag submerged in cold water until thawed. Make sure to pat it dry before adding to the slow cooker!
Can I Make This Korma Ahead of Time?
Definitely! You can prepare the korma and store it in the refrigerator for up to 3 days before cooking. Just combine all ingredients in the slow cooker insert, cover, and refrigerate. When you’re ready to cook, simply place it in the slow cooker and adjust your cooking time accordingly.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly. If you find the sauce has thickened, add a splash of coconut milk or water to loosen it up!
What Can I Substitute for Yogurt?
If you need a substitute for yogurt, you can use coconut yogurt for a dairy-free option or even regular sour cream if you aren’t avoiding dairy. However, keep in mind that the flavor might slightly change, and creaminess might vary unless you adjust the amount accordingly!
