Slow Cooker Chicken Korma Recipe

The Slow Cooker Chicken Korma Recipe is quite honestly a hug in a bowl—tender bites of chicken marinated in spiced yogurt, gently simmered in creamy coconut milk, and steeped in layers of aromatic Indian spices. It’s rich without being heavy, and deeply flavorful without needing hours of hands-on time. If you’re craving an easy, delightful dinner that’s low-effort but big on comforting warmth, let this dish win you over!

Ingredients You’ll Need

What makes this Slow Cooker Chicken Korma Recipe truly shine is the irresistible combination of accessible ingredients, each one bringing something essential to the final dish—whether it’s silkiness, a burst of color, or a kick of gentle heat. Let’s take a peek at what makes the magic happen.

• Full-fat Greek yogurt: Creates a luscious, tangy base for the marinade and keeps the chicken unbelievably moist.
• Garam masala: This classic Indian spice blend brings warmth and deep complexity for a truly authentic flavor.
• Ground cumin: Adds earthy undertones that beautifully anchor the dish’s aromatic profile.
• Ground coriander: Brings a delicate, citrusy lift that balances all the savory flavors.
• Curry powder: Just a touch infuses color and fragrant, mellow spice.
• Turmeric: Not only for golden color, but also for its subtle, earthy flavor—used in both the marinade and sauce.
• Chili powder and chili flakes: Adjustable for your perfect level of warmth, these spices add vibrancy and character.
• Lemon zest: Brightens the whole korma with fresh, zippy notes.
• Boneless, skinless chicken thighs: Stay perfectly juicy after hours in the slow cooker—always my top pick for flavor and tenderness.
• Salt and pepper: Essential for bringing out all the nuanced flavors in the marinade and chicken.
• Yellow onion and shallot: Offer natural sweetness and a savory backbone to the sauce.
• Garlic: Six cloves for that signature aroma and punch!
• Fresh ginger: A two-inch piece adds sharpness and complexity—don’t skip it.
• Olive oil: For browning the chicken and softening the aromatics; use a high-quality oil for best results.
• Tomato paste: Adds body, deep color, and tang to the sauce, anchoring all those spices in a velvety base.
• Full-fat coconut milk: The final touch for ultra-creamy, rich, and dreamy korma sauce.

How to Make Slow Cooker Chicken Korma Recipe

Step 1: Marinate the Chicken

Start by combining the Greek yogurt with all the spices and lemon zest in a big bowl. Give it a good mix, then add your chicken thighs. Toss everything together until those chicken pieces are thoroughly coated in the zesty, fragrant marinade. Cover and let it marinate for at least 30 minutes at room temperature (but truly, if you plan ahead, overnight in the fridge makes the flavors really pop).

Step 2: Brown the Chicken

Heat a splash of olive oil in your skillet or use the sauté function on your slow cooker, if you have one. Shake off any excess marinade and brown the chicken pieces in batches—just a few minutes per side until they’re golden. Don’t rush this step! Browning builds a richer flavor foundation for your Slow Cooker Chicken Korma Recipe by caramelizing all those spices.

Step 3: Sauté Aromatics

After the chicken is browned and resting, add more olive oil if needed, then toss in your chopped onion, shallot, garlic, and fresh ginger. Let them sizzle for about 10 minutes, stirring now and then, until they’re soft and golden—it’s the little things like this that bring out the classic korma aroma and give the sauce its sweet, savory base.

Step 4: Build the Sauce

Add in the reserved marinade along with the tomato paste, the remaining turmeric, and all the coconut milk. Stir well to combine, bringing the mixture to a gentle simmer. This is where your kitchen will truly start to smell like an Indian restaurant!

Step 5: Slow Cook

Nestle the browned chicken (and any collected juices) into the sauce in your slow cooker. Give everything a gentle stir to fully coat the chicken, pop the lid on, and cook on low for 6 hours or high for 3 hours. You’ll know it’s ready when the chicken is fall-apart tender and every flavor has come together in a creamy, golden sauce.

Step 6: Serve

Spoon the korma over steamed rice or scoop it up with naan, and finish with your favorite garnishes for that gorgeous, restaurant-style flair. It’s ready to wow your tastebuds!

How to Serve Slow Cooker Chicken Korma Recipe

Garnishes

A sparkly finishing touch makes all the difference! I love scattering over fresh chopped coriander (cilantro), a handful of toasted almonds for crunch, or even a generous swirl of creamy yogurt. These little extras give the Slow Cooker Chicken Korma Recipe an irresistible, eye-catching pop and complement the richness of the sauce.

Side Dishes

You can never go wrong with pillowy basmati rice as the perfect canvas for that lush, golden sauce. Warm naan is another classic touch, perfect for scooping up every last bit. Feeling fancy? Try serving with a simple cucumber raita or a crisp salad for a refreshing contrast to the creamy korma.

Creative Ways to Present

For an impressive dinner, serve your Slow Cooker Chicken Korma Recipe in individual bowls, topped with a small mound of rice, a drizzle of coconut milk, and a sprinkle of pomegranate seeds for a burst of color. Or, create a vibrant spread with assorted chutneys, pickles, and lots of naan for dipping—family style, so everyone can dig in!

Make Ahead and Storage

Storing Leftovers

Got leftovers? This dish stores beautifully! Simply transfer the chicken korma to an airtight container and keep it in the fridge for up to 3 days. The flavors actually deepen overnight, making it even more delicious the next day.

Freezing

The Slow Cooker Chicken Korma Recipe freezes surprisingly well. Portion into freezer-safe containers or zip bags, leaving a little space for expansion. Label and freeze for up to 2 months—just remember to let it cool to room temperature before freezing!

Reheating

To reheat, let the korma thaw overnight in the refrigerator if frozen. Warm gently in a saucepan over low heat, stirring occasionally. Add a splash of water or coconut milk if the sauce has thickened too much. The chicken should be piping hot before you serve again.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While chicken thighs stay juicier and more flavorful during long, slow cooking, you can swap in chicken breast if preferred—just be careful not to overcook, as it’ll turn out firmer and can dry out more easily.

Is the Slow Cooker Chicken Korma Recipe very spicy?

Not at all! This recipe lands more on the mild, creamy side, but you can adjust the amount of chili powder and flakes to suit your own heat preference. For spice fans, add extra; for a gentler version, scale back as needed.

Can this korma be made dairy-free?

Yes, you can! Use a plant-based yogurt in place of Greek yogurt for the marinade but keep the full-fat coconut milk for the sauce. The result will be just as creamy and flavorful—honestly, most people won’t notice the difference.

What if I don’t have a slow cooker?

No problem. You can make this chicken korma on the stovetop in a Dutch oven or heavy pot. Simply simmer on low heat, covered, for about 1.5 to 2 hours until the chicken is tender, checking occasionally to be sure the sauce doesn’t reduce too much.

Can I add vegetables to the recipe?

Definitely! Try stirring in cauliflower florets, diced potatoes, or green peas during the last hour of slow cooking. They’ll soak up the flavors and add extra heartiness to the Slow Cooker Chicken Korma Recipe.

Final Thoughts

If you’re searching for an easy, impressive weeknight dinner or simply want to cozy up with something delicious, give the Slow Cooker Chicken Korma Recipe a try. It’s rich, fragrant, and guaranteed to become a new favorite—don’t be surprised if you find yourself making it again and again!

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