Go Back
–+ servings

Slow Cooker Chicken Korma

A delightful journey into the heart of Indian cuisine with tender chicken and a rich, creamy sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Calories: 535
Ingredients Method Nutrition

Ingredients
  

  • 175 g full-fat Greek yogurt Perfect for marinating the chicken and adding creaminess to the sauce.
  • 1 tbsp garam masala Adds warmth and depth to your korma.
  • 1 tbsp ground cumin Offers a nutty flavor that complements the other spices.
  • 1 tbsp ground coriander Provides a citrusy note that brightens the dish.
  • ¼ tsp mild or medium curry powder Adds an additional layer of flavor.
  • 2 tsp turmeric Gives color and earthiness to your korma.
  • 1 tsp chili powder For those who enjoy a hint of heat.
  • 1 tsp chili flakes Adds texture and a little extra kick.
  • 1 zest lemon Provides freshness and balances the richness of coconut milk.
  • 1 kg boneless skinless chicken thighs The star protein that becomes tender in cooking.
  • to season salt and pepper Essential for enhancing all flavors.
  • 1 medium yellow onion Adds sweetness and depth to the sauce.
  • 1 shallot finely chopped Brings a subtle onion flavor.
  • 6 cloves garlic Delivers aromatic goodness.
  • 2 inch fresh ginger Infuses warmth and spice.
  • 1 tbsp olive oil Helps sauté aromatics.
  • 4 tbsp tomato paste Adds richness and acidity.
  • 400 ml full-fat coconut milk Creates a silky sauce.

Method
 

  1. Marinate the Chicken: Mix Greek yogurt with garam masala, ground cumin, ground coriander, curry powder, turmeric, chili powder, chili flakes, lemon zest, salt, and pepper. Add chicken thighs, coat well, cover, and refrigerate for at least an hour or overnight.
  2. Sauté Aromatics: In a skillet, heat olive oil and sauté chopped onion and shallot until softened. Add minced garlic and ginger, cooking until fragrant.
  3. Combine Ingredients in Slow Cooker: Transfer marinated chicken and remaining marinade to slow cooker. Add sautéed aromatics, tomato paste, and coconut milk, stirring gently.
  4. Cook Low & Slow: Set slow cooker on low heat for approximately six hours or until chicken is tender.
  5. Final Touches & Serve: Taste test and adjust seasonings. Serve hot over rice or naan, garnished with cilantro or lemon zest.

Nutrition

Serving: 1gCalories: 535kcalCarbohydrates: 12gProtein: 39gFat: 36gSaturated Fat: 10gCholesterol: 210mgSodium: 325mgFiber: 2gSugar: 5g

Tried this recipe?

Let us know how it was!