The Best Slow Cooker Chicken Korma Recipe

Chicken Korma is a beloved dish in Indian cuisine, known for its rich, creamy texture and delicate spices. Traditionally made with yogurt, cream, nuts, and fragrant spices, it offers a milder, sweeter alternative to other Indian curries. The slow cooker method makes this dish even more convenient, allowing all the flavors to meld beautifully while you go about your day.

Instructions:

Step 1: Prepare the Chicken Marinade

1. Cut the Chicken: If using chicken breasts or thighs, cut them into bite-sized pieces for more even cooking. This will help the marinade penetrate the meat better.
2. Mix the Marinade: In a large bowl, combine the yogurt, lemon juice, ground turmeric, coriander, cumin, cinnamon, cardamom, grated ginger, minced garlic, and salt. Stir to combine well.
3. Marinate the Chicken: Add the chicken pieces to the marinade, making sure each piece is coated. Cover the bowl and refrigerate for at least 1 hour, but ideally 4–6 hours or overnight for the best flavor infusion.

Step 2: Sauté the Aromatics (Optional)

If you want an extra depth of flavor, you can sauté the onions and spices before adding them to the slow cooker. This step is optional but can elevate the overall taste of your curry.

1. Heat the Oil: In a large pan, heat 2 tablespoons of vegetable oil or ghee over medium heat.
2. Cook the Onion: Add the chopped onion and cook for about 5–7 minutes until soft and golden brown. Stir occasionally to prevent burning.
3. Add Garlic and Ginger: Add the minced garlic and grated ginger to the pan and cook for another 2 minutes, stirring constantly. This will allow the flavors to meld.
4. Add the Spices: Stir in the ground cumin, coriander, garam masala, turmeric, and cinnamon. Cook for another minute, allowing the spices to release their oils and fragrance.
5. Tomato Paste and Sweetener: Add the tomato paste and honey (if using), mixing well to incorporate. Let this cook for another 2–3 minutes until the tomato paste darkens slightly.

Step 3: Slow Cook the Chicken

1. Transfer to Slow Cooker: If you sautéed the onions and spices, transfer the mixture to the slow cooker. If you skipped this step, simply add the raw marinated chicken and the remaining sauce ingredients directly to the slow cooker.
2. Add the Coconut Milk and Chicken Broth: Pour in the coconut milk and chicken broth, stirring to combine everything.
3. Ground Almonds/Cashews: Add the ground almonds (or cashews) to the slow cooker, which will help thicken the sauce and add creaminess.
4. Season: Add salt and pepper to taste. If you prefer a sweeter curry, feel free to add more honey at this stage.
5. Slow Cook: Set your slow cooker to low heat and cook for 4–6 hours. The chicken should become tender, and the flavors will meld together beautifully. If you’re in a rush, you can cook it on high for 2–3 hours, but the texture and flavor improve with slow cooking.

Step 4: Finish the Sauce

Once the chicken is cooked, the sauce should be rich and creamy. You have a couple of options to finish the curry:

1. Blender Option: For an ultra-smooth and velvety sauce, use an immersion blender directly in the slow cooker (or transfer the sauce to a regular blender) to blend everything until smooth.
2. Chunkier Option: If you prefer a bit of texture in your sauce, skip the blender and just stir the sauce to combine.

Step 5: Garnish and Serve

1. Garnish: Before serving, stir in some fresh cream if you like an extra creamy consistency. Then, garnish with freshly chopped cilantro and a handful of chopped almonds or cashews for added crunch and flavor.
2. Serve: Chicken Korma is best served with steamed basmati rice or warm naan bread for dipping. You can also serve it with a side of sautéed vegetables or a light cucumber salad to balance the richness of the dish.

Tips for the Perfect Chicken Korma:

1. Marinate for Flavor: Don’t skip the marinating step. The longer you let the chicken sit in the yogurt and spices, the more flavorful the dish will be.
2. Use Full-Fat Coconut Milk: For a richer, creamier sauce, always use full-fat coconut milk. The low-fat versions tend to be watery and won’t provide the same luxurious texture.
3. Adjust Spice Levels: If you want a spicier curry, feel free to add more green chilies, or sprinkle in some red chili powder or cayenne pepper.
4. Use Bone-in Chicken for More Flavor: While boneless chicken is quick and easy, bone-in pieces, especially chicken thighs, can add more depth to the flavor. You can use bone-in chicken and remove the bones after cooking.
5. Nuts for Creaminess: Ground almonds or cashews not only thicken the sauce but also add a smooth, nutty creaminess. Be sure to blend them into the sauce to get a silky texture.

Variations to Try:

• Vegetarian Korma: For a vegetarian version, swap the chicken for vegetables like cauliflower, potatoes, peas, and carrots. You can also use paneer or tofu for a protein-packed option.
• Beef or Lamb Korma: You can substitute the chicken for beef or lamb. These meats will need a slightly longer cooking time, so adjust the slow cooking time accordingly (around 6-8 hours on low).
• Nuts and Dried Fruits: Some versions of chicken korma include raisins or dried apricots for a sweet contrast. You can add these to the sauce toward the end of cooking.
• Spicy Korma: If you want a spicier korma, you can add fresh or dried red chilies, or increase the amount of ground coriander and cumin.

Conclusion:

This Slow Cooker Chicken Korma recipe is the perfect combination of convenience, flavor, and comfort. The slow cooker method allows the chicken to become tender and absorb the delicate spices, while the creamy sauce provides that luxurious texture that korma is known for. Whether you’re serving it to guests or enjoying a quiet evening at home, this dish will surely impress. Plus, with minimal effort, you can have a restaurant-quality meal ready when you are!

Yield: 6

The Best Slow Cooker Chicken Korma Recipe

Print

Chicken Korma is a beloved dish in Indian cuisine, known for its rich, creamy texture and delicate spices. Traditionally made with yogurt, cream, nuts, and fragrant spices, it offers a milder, sweeter alternative to other Indian curries. The slow cooker method makes this dish even more convenient, allowing all the flavors to meld beautifully while you go about your day.

Prep Time 15 minutes

Cook Time 6 hours

Total Time 6 hours 15 minutes

Ingredients

• 2 lbs boneless, skinless chicken thighs (cut into chunks)
• 1 large onion (finely chopped)
• 2 cloves garlic (minced)
• 1-inch piece of fresh ginger (grated)
• 1 can (14 oz) coconut milk
• 1/2 cup plain Greek yogurt (or regular yogurt)
• 1/4 cup ground almonds (or cashews)
• 2 tbsp curry powder (adjust to taste)
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground cardamom (optional)
• 1/2 cup chicken broth (or water)
• Salt and pepper to taste
• Fresh cilantro (for garnish)
• 1 tbsp vegetable oil (for sautéing)

Instructions

1. Sauté aromatics (optional): In a skillet, heat oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until softened, about 5 minutes. This step is optional, but it helps deepen the flavors.
   
2. Prepare the slow cooker: In the slow cooker, add the sautéed onion mixture (if you did step 1), chicken thighs, coconut milk, Greek yogurt, ground almonds, curry powder, coriander, cumin, turmeric, cinnamon, cloves, cardamom (optional), and chicken broth. Stir to combine.
   
3. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be very tender and the sauce will thicken.
   
4. Final touches: Taste and adjust the seasoning with salt and pepper as needed.
   
5. Serve: Garnish with fresh cilantro. Serve the chicken korma over basmati rice or with naan.

Notes

Chicken: Thighs work best for this recipe since they remain tender and juicy after long cooking. You can also use chicken breasts if you prefer, but they may dry out slightly.

Spices: Feel free to adjust the amount of spices depending on your heat preference. If you want more heat, add some red pepper flakes or chopped green chilies.

Coconut Milk: Full-fat coconut milk gives the best flavor and richness, but you can use light coconut milk if you're looking for a lower-fat option.

Nuts: Ground almonds give a creamy, rich texture, but cashews work well too. You can also skip the nuts if you have dietary restrictions.

Slow Cooker Size: This recipe works well in a 6-qt slow cooker. If you have a smaller cooker, you may want to halve the recipe.