Slow Cooker Chicken Korma
🍛 Slow Cooker Chicken Korma
A rich, creamy South Asian-inspired curry made easy in the slow cooker. Tender chicken simmered in a mildly spiced sauce of yogurt, coconut milk, and aromatic spices. Ideal for cozy dinners or hands-off meal prep.
⏱️ Quick Info:
- Prep Time: 15 minutes
- Cook Time: 4–6 hours
- Servings: 4
- Difficulty: Easy
📝 Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- ¼ cup ground almonds (or almond flour / cashew paste)
- ½ cup plain full-fat yogurt (room temperature)
- ½ cup canned coconut milk
- ¼ cup heavy cream
- 2 tbsp tomato paste
- 1 tbsp garam masala
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp ground cumin
- ¼ tsp cayenne pepper (optional)
- Salt, to taste
- 2 tbsp oil or ghee
- Fresh cilantro, for garnish
- Slivered almonds, for garnish (optional)
👨🍳 Instructions
✅ 1. Sauté Aromatics (Optional for more depth)
- Heat oil or ghee in a skillet over medium heat.
- Add onions, cook until golden (10–12 minutes).
- Add garlic and ginger, cook 1–2 more minutes.
- Transfer mixture to the slow cooker.
✅ 2. Mix the Sauce
- In a bowl, whisk together:
- Yogurt (room temp), coconut milk, cream,
- Tomato paste, ground almonds, and all spices.
✅ 3. Combine & Cook
- Add chicken to the slow cooker.
- Pour in the sauce and stir to coat well.
- Cover and cook on:
- LOW for 6–8 hours
- HIGH for 3–4 hours
- Chicken should be tender and sauce slightly thickened.
✅ 4. Final Touches
- If sauce is too thin:
Remove lid and cook on HIGH for 20–30 minutes to reduce. - Taste and adjust seasoning.
- Garnish with fresh cilantro and slivered almonds.
- Traditional: Basmati rice, naan, raita, Indian pickle
- Low-Carb: Cauliflower rice, sautéed spinach
- Modern: Quinoa, lettuce wraps
💡 Tips & Variations
- Yogurt Tip: Use full-fat yogurt and temper with warm sauce to avoid curdling.
- Meat Swap: Use lamb for a heartier version (8–10 hrs on LOW).
- Vegetarian: Substitute with paneer, chickpeas, or mixed vegetables.
- Nut-Free: Use sunflower seed butter or omit ground nuts.
- Make Ahead: Prep aromatics and sauce the night before or freeze all but the yogurt and cream.