Slow Cooker Chicken Korma Recipe

If you love rich, creamy Indian curries but want an easy, hands-off way to make them, you’re going to adore this Slow Cooker Chicken Korma Recipe. I absolutely love how the slow cooker brings out deep, tender flavors in the chicken while blending those warm spices and coconut milk into a sauce that’s nothing short of dreamy. Whether you’re new to slow cooking or a seasoned pro, this recipe will become your go-to comfort meal in no time.

this Recipe

Ingredients You’ll Need

Each ingredient plays an important role in bringing the korma to life. I always pick full-fat coconut milk for that luscious creaminess, and marinating the chicken in yogurt with spices really tenderizes the meat while packing it with flavor. Once you get the hang of how these ingredients work together, you can experiment with your own spice levels or add-ins.

• Greek yogurt: Acts as a tenderizing marinade base and adds a subtle tang to the sauce.
• Garam masala: The heart of Indian flavor, a warm, aromatic blend of spices.
• Ground cumin: Earthy and nutty notes that balance the richness.
• Ground coriander: Offers a mild citrus undertone that brightens the dish.
• Curry powder: Adds a familiar curry flavor with a gentle kick, great for beginners.
• Turmeric: Gives the sauce its golden hue and subtle warmth.
• Chili powder and flakes: For heat — adjust to your tolerance!
• Lemon zest: Brings fresh brightness that lifts the heavy spices.
• Boneless, skinless chicken thighs: Perfect for slow cooking—juicy and forgiving.
• Yellow onion and shallot: Create a flavor-packed aromatics base.
• Garlic and fresh ginger: Essential for that signature fragrant punch.
• Olive oil: For browning and sautéing—helps build flavor layers.
• Tomato paste: Deepens the sauce with a subtle sweetness and body.
• Full-fat coconut milk: Adds creamy richness and balances spices.

Variations

I like playing around with this Slow Cooker Chicken Korma Recipe depending on what I have on hand or who I’m cooking for. It’s so versatile that you can tailor it to fit your dietary needs or just mix up the flavors a bit.

• Make it milder or spicier: When I’m serving kids, I cut back on the chili powder and flakes, but for a dinner party, I love adding a bit more heat and finishing with fresh sliced green chilies.
• Use chicken breasts: If you prefer leaner cuts, boneless chicken breasts work fine—just be careful not to overcook as they can dry out.
• Vegetarian version: Swap chicken with hearty vegetables like cauliflower and chickpeas; just adjust cooking times accordingly.
• Extra creaminess: Stir in a spoonful of heavy cream or add ground cashew paste for a richer korma style.

How to Make Slow Cooker Chicken Korma Recipe

Step 1: Marinate for Maximum Flavor

First things first – mix your Greek yogurt with the garam masala, cumin, coriander, curry powder, half the turmeric, chili powder, chili flakes, and lemon zest in a big bowl. Season your chicken thighs lightly with salt and pepper, then toss them in this fragrant marinade, making sure every piece is nicely coated. Cover it and let it rest for at least 30 minutes at room temp, but if you’ve got the time, refrigerate it overnight. I learned early on that the longer marinating time really makes a difference in tenderizing the chicken and building layers of flavor.

Step 2: Brown the Chicken for Depth

Heat some olive oil in a skillet or use your slow cooker’s sauté setting if it has one. Taking the chicken out of the marinade (but don’t throw that marinade away yet!), brown the pieces on all sides for about 2 to 3 minutes per side. This step might feel a little like extra work, but trust me, it adds richness and a caramelized note that you’ll taste in every bite. If your pan starts to get crowded, do this in batches so the chicken browns instead of steams.

Step 3: Sauté the Aromatics

In the same skillet (or your slow cooker on sauté mode), add a touch more olive oil if needed and toss in the chopped onion, finely chopped shallot, minced garlic, and fresh ginger. Let them cook gently for about 10 minutes until soft and golden. I’ve found that this slow cooking of aromatics is absolutely crucial—it sets the base for the korma’s rich, savory flavor.

Step 4: Build the Korma Sauce

Now stir in the reserved marinade, the remaining teaspoon of turmeric, tomato paste, and full-fat coconut milk. Bring everything to a gentle simmer, stirring to combine. The sauce should look rich and inviting, with that bright golden color from the turmeric and warmth from the tomato paste. This is where the magic really begins.

Step 5: Slow Cook Low and Slow

Transfer the browned chicken and all those lovely juices into the slow cooker with the sauce. Stir so the chicken is well coated. Cover and cook on low for about 6 hours or opt for the high setting if you’re short on time, around 3 hours. The low and slow method produces “fall-apart” tender chicken that soaks up all those spices, but either way, you’ll end with an incredibly flavorful dish. I usually plan ahead and use the low setting—it’s like a reward waiting for me at the end of the day!

Step 6: Serve It Up

Garnish with chopped fresh coriander, toasted almonds, or even a swirl of yogurt for a bit of tangy creaminess. Serve with basmati rice, warm naan, or both. This dish is a crowd-pleaser every time in my house, and honestly, leftovers taste even better the next day.

How to Serve Slow Cooker Chicken Korma Recipe

Garnishes

I love finishing this korma with freshly chopped coriander for brightness and a handful of toasted almonds for crunch—they add a fun texture contrast that really elevates the dish. Sometimes I’ll add a dollop of cooling natural yogurt on top, especially if I’ve turned up the heat a bit, and that cool creaminess balances the spices perfectly.

Side Dishes

We always serve this Slow Cooker Chicken Korma Recipe with fluffy basmati rice to soak up that luscious sauce, plus warm naan bread for sopping it all up. Roasted or steamed veggies like green beans or sautéed spinach make great, simple sides to keep the meal balanced and colorful.

Creative Ways to Present

For special occasions, I like to present the korma in individual mini cast iron pots and top each with a sprig of fresh coriander and sliced toasted almonds. Sometimes I’ll add edible flowers for a fun pop of color—guests always get impressed by the thoughtful details, and it feels extra cozy and festive.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, so it tastes even better the next day. Just make sure to cool it completely before refrigerating to keep the sauce creamy and fresh.

Freezing

I’ve frozen this korma a couple of times without a hitch. Portion it out into freezer-safe containers and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the fridge for best results—it reheats beautifully without losing any of the creaminess or spice.

Reheating

Reheating gently on the stovetop works best to keep the sauce from splitting. Use low heat and stir often, adding a splash of water or coconut milk if the sauce thickens too much. A quick zap in the microwave is fine, but watch it closely to avoid overheating.

FAQs

Final Thoughts

This Slow Cooker Chicken Korma Recipe has become a staple in my kitchen for a reason. It’s comforting without being complicated, full of flavor but not intimidating, and flexible enough to suit your family’s tastes. I hope you give this one a try—you might just find it’s the perfect weeknight dinner that feels like a special treat. Trust me, once you’ve tasted slow cooker korma at its best, you’ll be hooked!

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