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–+ servings
Benjamin

Authentic Indian Chicken Korma in the Slow Cooker

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.
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Prep Time 15 minutes
Total Time 6 hours 15 minutes
Servings: 4 -6 servings
Course: Main Course
Cuisine: Indian-Inspired
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. 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).
  2. In the slow cooker, add chopped onion, shallot, garlic, and ginger.
  3. Pour in the coconut milk, tomato paste, and remaining teaspoon of turmeric. Stir to combine.
  4. Add the marinated chicken along with all the marinade into the slow cooker. Mix gently.
  5. 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.
  6. 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.

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