The Best Slow Cooker Chicken Korma Recipe

If there’s one dish that feels like a warm hug in a bowl, it’s chicken korma. This slow cooker version is a flavor-packed twist on a classic, made even better by how effortless it is. Picture tender, marinated chicken thighs simmering in a rich, creamy, and mildly spiced sauce—pure comfort food that tastes like it’s been slow-cooked for hours (because it has). Whether you’re new to Indian-inspired dishes or you’re already a fan, this recipe will win you over with its bold flavors and fall-apart tender chicken.

The Best Slow Cooker Chicken Korma Recipe

I remember the first time I tried chicken korma at a friend’s dinner party. The aroma hit me as soon as I walked in the door—warm spices mingling with creamy coconut milk. It was love at first bite. I begged for the recipe but was intimidated by how complicated it seemed. Years later, after many trials (and a few burnt pots), I finally figured out how to make this dish in a way that’s not only easy but also practically foolproof, thanks to the slow cooker. Now it’s a staple in my kitchen, perfect for cozy evenings or impressing guests.

The origin story (and why it’s so special)

Korma is a dish with roots in the Mughal Empire, where it was considered a royal dish due to its luxurious ingredients like yogurt, cream, and nuts. While traditional korma can take hours to prepare, involving slow simmering and constant attention, this version captures the essence of the dish without all the hassle. What sets korma apart is its balance of spices and richness, with just the right amount of heat. Over the years, variations of korma have popped up all over the world, but the slow cooker adaptation is my modern-day lifesaver.

Let’s talk ingredients: the stars of the dish

This recipe is all about bold, vibrant flavors. Let’s break down the essentials:

  • Chicken thighs: The perfect cut for slow cooking because they stay juicy and tender. Chicken breasts work too, but keep an eye on them so they don’t dry out.
  • Greek yogurt: The base for the marinade, adding tang and creaminess. Opt for full-fat for the best flavor, or use a plant-based alternative if needed.
  • Spices: Garam masala, cumin, coriander, turmeric, chili powder, and flakes create the signature korma flavor. Fresh spices make all the difference—if yours have been sitting in the cupboard for years, it’s time for a refresh.
  • Coconut milk: Adds richness and a hint of sweetness to balance the spices. Use full-fat for a luscious sauce.
  • Aromatics: Onion, garlic, ginger, and shallots lay the flavor foundation. Fresh ginger is key here, as it adds a zing that powdered ginger just can’t replicate.
The Best Slow Cooker Chicken Korma Recipe

Kitchen gear: What you need (and what you can skip)

The beauty of this recipe is that you don’t need fancy equipment, but a few tools make it easier:

  • A slow cooker: Obviously the star of the show. If yours has a sear or sauté function, you’re in luck—it saves you from extra pans.
  • A skillet: For browning the chicken and sautéing the aromatics. A heavy-bottomed pan works great for even heat.
  • A sharp knife and cutting board: You’ll be doing a bit of chopping, so a good knife is your best friend.
  • A microplane or grater: For zesting the lemon and mincing the ginger quickly.

Step-by-step: My foolproof method (and a few hard-learned lessons)

  1. Prepare the marinade: Start by mixing the yogurt and spices in a large bowl. The aroma alone will make your kitchen smell like magic. Don’t skimp on whisking—it ensures the spices are evenly distributed.
  2. Marinate the chicken: Coat the chicken thighs thoroughly and let them soak up all that flavor. While 30 minutes is fine, I highly recommend marinating overnight for the best results. Once, I forgot to marinate and rushed through it—the flavor was still good but not as deep. Lesson learned.
  3. Brown the chicken: Heat some oil in a skillet and sear the chicken on all sides. Don’t skip this step—it locks in the juices and adds a layer of caramelized flavor. If you’re short on time, you can skip browning, but I promise it’s worth it.
  4. Sauté the aromatics: Use the same skillet (less cleanup!) to sauté the onions, garlic, ginger, and shallots until golden and fragrant. This step builds the base of your sauce.
  5. Combine everything in the slow cooker: Stir in the leftover marinade, lemon zest, tomato paste, turmeric, and coconut milk with the aromatics. Once it’s all mixed, nestle the chicken back in and let the slow cooker work its magic.
  6. Cook: Set the slow cooker on low for 6 hours or high for 3 hours. Resist the urge to lift the lid—it’s tempting, but you’ll lose precious heat and time.
The Best Slow Cooker Chicken Korma Recipe

Variations and tweaks to make it your own

  • Vegan version: Swap the chicken for chickpeas, tofu, or hearty vegetables like cauliflower or sweet potatoes. Use dairy-free yogurt for the marinade.
  • Gluten-free option: This recipe is naturally gluten-free, but double-check your spices and tomato paste for any hidden gluten.
  • Extra heat: If you like it spicy, add more chili flakes or even a chopped green chili to the sauce.
  • Nuttier korma: Blend in a handful of soaked cashews or almonds to the sauce for a nutty twist.
  • Seasonal veggies: Add diced carrots, peas, or spinach toward the end of cooking for extra nutrition and color.

One time, I tried adding roasted butternut squash, and it turned out beautifully—it added a subtle sweetness that paired perfectly with the spices.

Serving and presentation ideas

Serve your chicken korma over a bed of fluffy basmati rice or alongside some warm naan bread for scooping up the sauce. Garnish with freshly chopped cilantro, a sprinkle of toasted almonds, or a dollop of yogurt for contrast. If you’re hosting, serve it family-style in a large, colorful bowl—it’s as visually stunning as it is delicious.

Pairing it with the perfect drink

For drinks, I like to keep things simple. A crisp white wine like Sauvignon Blanc complements the creamy richness of the korma without overpowering it. If you’re a beer fan, an IPA or a light lager works wonderfully too. For a non-alcoholic option, a chilled mango lassi or even a glass of sparkling water with a slice of lime keeps things refreshing.

Storing and reheating tips

Leftovers are a blessing with this dish because the flavors deepen over time. Store it in an airtight container in the fridge for up to 3 days. To reheat, use a skillet over medium heat, adding a splash of water or coconut milk to loosen the sauce. You can also freeze it for up to 2 months—just thaw it overnight in the fridge before reheating.

Adjusting for different serving sizes

This recipe serves about 4-6 people, but it’s easy to scale. For a larger crowd, double the ingredients, but stick to the same cooking time. For smaller portions, halve the recipe, but keep an eye on the slow cooker to ensure it doesn’t dry out (smaller batches can cook faster).

What if something goes wrong?

  • Too spicy? Stir in a bit more coconut milk or a dollop of yogurt to cool it down.
  • Sauce too thin? Let it simmer uncovered for a bit to thicken.
  • Forgot to marinate? No worries! Just coat the chicken in the marinade and let it sit while you prep the other ingredients.

Ready to dive in?

There’s no better time to try this slow cooker chicken korma recipe. It’s easy, flavorful, and a guaranteed hit with family and friends. Plus, it’s a great way to experiment with spices and expand your culinary horizons. Give it a go, and don’t forget to tweak it to your tastes—you might just create your own signature version!

The Best Slow Cooker Chicken Korma Recipe

FAQs

  1. Can I use chicken breasts instead of thighs?
    Absolutely! Just keep an eye on them to prevent overcooking, as breasts can dry out more quickly than thighs.
  2. Can I make this ahead of time?
    Yes, it’s perfect for meal prep. The flavors actually get better the next day.
  3. What can I serve with this?
    Basmati rice, naan bread, or even a simple cucumber salad work great.
  4. Can I skip browning the chicken?
    You can, but browning adds extra depth of flavor. It’s worth the extra step!
  5. Is this recipe kid-friendly?
    It can be! Just reduce the chili powder and flakes for a milder version.
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The Best Slow Cooker Chicken Korma Recipe

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This easy slow cooker chicken korma is rich, creamy, and full of flavor. A simple, crowd-pleasing recipe perfect for any night!

  • Total Time: 6 hours 15 minutes
  • Yield: 4-6 1x

Ingredients

Scale
  • 1 kg chicken thighs, halved *Use chicken breasts if you prefer.
  • 175 grams full-fat Greek yogurt

For the Korma spice mix

  • 1 tablespoon garam masala
  • 1 tablespoon cumin
  • ¼ teaspoon curry powder, mild or medium
  • 1 tablespoon coriander
  • 2 teaspoons turmeric, separated
  • 1 teaspoon chili powder
  • 1 teaspoon chili flakes
  • Zest of 1 lemon

For the slow cooker

  • 1 medium yellow onion, chopped
  • 1 shallot, finely chopped
  • 6 cloves garlic, minced
  • 2– inch piece ginger, minced
  • 1 tin, 400ml full-fat coconut milk
  • 4 tablespoons tomato paste

Instructions

  • Prepare the marinade: Start by mixing the yogurt and spices in a large bowl. The aroma alone will make your kitchen smell like magic. Don’t skimp on whisking—it ensures the spices are evenly distributed.
  • Marinate the chicken: Coat the chicken thighs thoroughly and let them soak up all that flavor. While 30 minutes is fine, I highly recommend marinating overnight for the best results. Once, I forgot to marinate and rushed through it—the flavor was still good but not as deep. Lesson learned.
  • Brown the chicken: Heat some oil in a skillet and sear the chicken on all sides. Don’t skip this step—it locks in the juices and adds a layer of caramelized flavor. If you’re short on time, you can skip browning, but I promise it’s worth it.
  • Sauté the aromatics: Use the same skillet (less cleanup!) to sauté the onions, garlic, ginger, and shallots until golden and fragrant. This step builds the base of your sauce.
  • Combine everything in the slow cooker: Stir in the leftover marinade, lemon zest, tomato paste, turmeric, and coconut milk with the aromatics. Once it’s all mixed, nestle the chicken back in and let the slow cooker work its magic.
  • Cook: Set the slow cooker on low for 6 hours or high for 3 hours. Resist the urge to lift the lid—it’s tempting, but you’ll lose precious heat and time.

Notes

Serving and presentation ideas

Serve your chicken korma over a bed of fluffy basmati rice or alongside some warm naan bread for scooping up the sauce. Garnish with freshly chopped cilantro, a sprinkle of toasted almonds, or a dollop of yogurt for contrast. If you’re hosting, serve it family-style in a large, colorful bowl—it’s as visually stunning as it is delicious.

  • Author: Soraya
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Category: dinner

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