Description
Rich, creamy, and bursting with aromatic spices, this Slow Cooker Chicken Korma is the ultimate comfort food. Tender chicken thighs are simmered slowly in a luscious sauce of yogurt, coconut milk, and warm spices—perfect for an effortless, flavorful dinner.
Ingredients
Scale
For the Chicken:
- 1 kg chicken thighs, halved (or use chicken breasts if preferred)
- 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, divided
- 1 teaspoon chili powder
- 1 teaspoon chili flakes
- Zest of 1 lemon
For the Slow Cooker Base:
- 1 medium yellow onion, chopped
- 1 shallot, finely chopped
- 6 cloves garlic, minced
- 2-inch piece fresh ginger, minced
- 1 tin (400 ml) full-fat coconut milk
- 4 tablespoons tomato paste
Instructions
- In a large bowl, combine the chicken thighs, Greek yogurt, garam masala, cumin, curry powder, coriander, 1 teaspoon turmeric, chili powder, chili flakes, and lemon zest. Mix well to coat the chicken evenly. Marinate for at least 30 minutes (or overnight for deeper flavor).
- In the slow cooker, add chopped onion, shallot, garlic, and ginger.
- Pour in the coconut milk, tomato paste, and remaining teaspoon of turmeric. Stir to combine.
- Add the marinated chicken along with all the marinade into the slow cooker. Mix gently.
- Cover and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is tender and cooked through.
- Serve hot over rice or with naan bread, garnished with fresh cilantro if desired
Notes
- Marinate the chicken overnight for maximum flavor.
- For a dairy-free option, substitute Greek yogurt with coconut yogurt.
- Add extra chili flakes for more heat if preferred.
- Store leftovers in an airtight container for up to 4 days; freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian-Inspired