Description
This Slow Cooker Chicken Korma recipe offers a rich and aromatic Indian-inspired dish featuring tender chicken thighs marinated in a blend of spices and yogurt, then slow-cooked with coconut milk and tomato paste for a creamy, flavorful curry. Perfect for an easy, hands-off meal, this korma is ideal served with basmati rice or warm naan bread.
Ingredients
Scale
For the Marinade
- 175 g full-fat Greek yogurt
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- ¼ teaspoon mild or medium curry powder
- 2 teaspoons turmeric, divided
- 1 teaspoon chili powder
- 1 teaspoon chili flakes
- Zest of 1 lemon
Chicken
- 1 kg boneless, skinless chicken thighs, halved
- Salt and pepper, to season
For the Base
- 1 medium yellow onion, chopped
- 1 shallot, finely chopped
- 6 cloves garlic, minced
- 2-inch piece fresh ginger, minced
- 1 tablespoon olive oil, plus more if needed
- 4 tablespoons tomato paste
- 400 ml full-fat coconut milk
Instructions
- Marinate the Chicken: In a large bowl, combine Greek yogurt, garam masala, cumin, coriander, curry powder, 1 teaspoon turmeric, chili powder, chili flakes, and lemon zest. Lightly season the chicken with salt and pepper, add to the marinade, and turn to coat evenly. Cover and marinate for at least 30 minutes at room temperature or overnight in the refrigerator for deeper flavor.
- Brown the Chicken: Heat 1 tablespoon olive oil in a skillet over medium heat or use the sauté function on your slow cooker. Remove chicken from marinade (reserve marinade) and brown on all sides in batches for about 2–3 minutes per side to develop a rich flavor. Set browned chicken aside.
- Sauté Aromatics: In the same skillet or slow cooker, add more oil if necessary. Sauté chopped onion, shallot, garlic, and minced ginger for approximately 10 minutes until golden and fragrant, forming the flavor base for the korma.
- Build the Sauce: Stir in the reserved marinade, tomato paste, the remaining 1 teaspoon turmeric, and coconut milk. Bring the mixture to a gentle simmer, stirring well to combine all ingredients evenly.
- Slow Cook the Chicken: Return the browned chicken along with any juice collected back into the slow cooker. Stir to coat the chicken evenly in the sauce. Cover and cook on low for 6 hours or on high for 3 hours until the chicken is tender and infused with the aromatic flavors.
- Serve: Garnish with chopped fresh coriander, toasted almonds, or a swirl of yogurt if desired. Serve warm alongside basmati rice and/or naan bread for a complete meal.
Notes
- Marinating Time: For best results, marinate the chicken overnight in the refrigerator to deepen the flavors.
- Browning the Chicken: Brown the chicken in batches if necessary to prevent overcrowding, which ensures even and flavorful caramelization.
- Sautéing Aromatics: Cooking the aromatics until golden brown is essential for developing the rich, complex base flavor of the korma.
- Slow Cooking: Use the low setting for 6 hours to achieve maximum tenderness, or the high setting for 3 hours if short on time.
- Serving Suggestions: Enjoy this korma with basmati rice and warm naan bread, garnished with fresh herbs like coriander or parsley for added freshness and texture.
Nutrition
- Serving Size: 1 serving (approx. 250g)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
