Slow Cooker Chicken Korma Recipe

Introduction

Chicken Korma is a classic South Asian dish, beloved for its rich, creamy, and mildly spiced curry. Traditionally, Korma is made with yogurt, nuts, cream, and aromatic spices, creating a luxurious and comforting dish. While it’s often associated with slow cooking, preparing Chicken Korma in a slow cooker offers an even more effortless method for achieving maximum flavor with minimal effort.

Slow cookers are perfect for Indian curries, especially ones like Korma that benefit from low and slow simmering. The chicken becomes incredibly tender, and the spices have ample time to infuse the sauce. This version is ideal for busy weeknights or meal prepping, as it can be assembled in the morning and ready by dinner time.

Step-by-Step Instructions

Step 1: Prepare the Aromatic Base

Start by heating the oil or ghee in a skillet over medium heat. Sauté the chopped onions until golden brown, about 10–12 minutes. This caramelization is crucial as it adds deep, sweet flavor to the korma. Add the minced garlic and grated ginger and cook for another 2 minutes.

You can skip the stove and place the raw onion, garlic, and ginger directly into the slow cooker, but sautéing first gives a richer result.

Step 2: Add the Spices

Add all the dry spices to the skillet: cumin, coriander, turmeric, cinnamon, paprika, cayenne (if using), and cardamom. Stir continuously for 1–2 minutes to toast the spices and release their essential oils. Be careful not to burn them.

Once fragrant, remove from heat.

Step 3: Combine Ingredients in the Slow Cooker

Transfer the onion and spice mixture to the slow cooker. Add the tomato paste, yogurt, ground almonds (or cashew paste), and cream or coconut milk. Stir until well combined.

Note: To prevent curdling, make sure the yogurt is at room temperature and stir it into the warm mixture slowly.

Add the chicken chunks to the slow cooker and stir to coat evenly with the sauce.

If using, stir in raisins at this point for a subtle sweetness.

Step 4: Cook Low and Slow

Place the lid on the slow cooker and cook on:

• Low: 6–8 hours

• High: 3–4 hours

The chicken should be tender and the sauce thickened slightly. If the sauce is too thin at the end, remove the lid and cook on high for the last 30 minutes to allow it to reduce.

Step 5: Final Touches

Taste and adjust salt if needed. If you prefer a smoother sauce, you can use an immersion blender to partially purée it before adding the chicken, or blend some sauce at the end for creaminess.

Garnish with chopped cilantro and slivered almonds before serving.

Serving Suggestions

Traditional Accompaniments:

• Basmati Rice: Fluffy and aromatic, the perfect complement to the creamy korma sauce.

• Naan or Roti: Ideal for scooping up the curry.

• Raita: A yogurt-based condiment with cucumber and mint to balance the richness of the korma.

• Pickles or Chutney: For a spicy or tangy contrast.

Modern Twists:

• Quinoa or Brown Rice: A high-protein alternative to white rice.

• Cauliflower Rice: For a low-carb, keto-friendly option.

• Lettuce Wraps: Spoon chicken korma into butter lettuce leaves for a fun, fusion-style meal.

Tips for Success

1. Use Chicken Thighs for Best Texture: While breasts work, thighs are juicier and less prone to drying out during long cooking.

2. Avoid Yogurt Curdling: Always bring yogurt to room temperature and temper it with some warm sauce before adding. Greek yogurt is more stable than regular yogurt.

3. Toast Spices for Depth: Don’t skip sautéing spices—this dramatically boosts flavor.

4. Cream Alternatives: Use coconut milk for a dairy-free version. It complements the spices well and adds natural sweetness.

5. Nut-Free Option: Substitute ground nuts with sunflower seed butter or omit entirely for allergy-friendly diets.

6. Customize the Heat: Adjust cayenne or add fresh chili if you like it spicy. Traditional korma is mild.

7. Make Ahead: Prepare the base the night before or even freeze the prepped ingredients (except yogurt and cream) in a freezer bag for dump-and-go slow cooking.

8. Double the Batch: Leftovers taste even better. Freeze portions for up to 3 months.

Variations

Vegetarian Korma:

Swap chicken for paneer, tofu, chickpeas, or a medley of vegetables like potatoes, carrots, peas, and cauliflower. Cook time may reduce slightly for softer ingredients.

Lamb Korma:

Replace chicken with lamb chunks. Extend cooking time to 8–10 hours on low for tender meat. Use yogurt generously to tenderize the lamb.

Low-Carb/Keto Korma:

Use heavy cream and reduce or omit tomato paste and nuts to lower the carb content. Serve with cauliflower rice or sautéed greens.

Instant Pot Version:

Sauté the onions and spices using the sauté function. Add all ingredients and cook on Manual for 8 minutes with a quick release. Stir in yogurt and cream at the end to prevent curdling.

Conclusion

Slow Cooker Chicken Korma is a fantastic way to enjoy one of the most beloved Indian curries without standing over a stove for hours. With tender chunks of chicken in a creamy, spiced sauce, it delivers both comfort and complexity. The slow cooker does most of the work, letting the flavors deepen as the day goes on.