Slow Cooker Chicken Korma Recipe
If you’ve been dreaming of a creamy, aromatic curry that practically cooks itself, this Slow Cooker Chicken Korma Recipe is about to change your weeknight dinner game. Imagine chunks of tender chicken swaddled in a silky sauce infused with warm spices, coconut milk, and the subtle nuttiness of ground almonds—all bubbling away in your slow cooker while you go about your day. It’s a culinary hug, brimming with comforting flavors and so easy to prepare, you’ll find yourself coming back for seconds (and thirds!). Trust me, after just one bite, this will become your new favorite comfort food to share with friends and family.
Ingredients You’ll Need
Let’s talk about the ingredients that bring this Slow Cooker Chicken Korma Recipe to life! Everything here is handpicked for maximum flavor, texture, and that luscious golden color korma fans adore. Each element has its own role to play, so don’t skip the essentials!
- Chicken thighs: These stay juicy and flavorful throughout the slow cooking process, making every bite tender.
- Onion: The real flavor builder, it adds sweetness and depth to the sauce after a quick sauté.
- Garlic: Essential for its aromatic punch—mince it small for even flavor distribution.
- Fresh ginger: Bright and peppery, ginger adds warmth and a bit of zippy complexity.
- Plain Greek yogurt: Lends creamy body and a gentle tang that balances the richness of the korma.
- Canned coconut milk: Gives the sauce that luxurious texture and subtle sweetness.
- Ground almonds: Acts as a thickener and imparts a nutty richness traditional to korma, making the sauce extra velvety.
- Tomato paste: Adds a splash of color and a hit of umami, making the flavors pop.
- Korma curry paste: Your shortcut to expertly blended spices and authentic flavor—don’t skip it!
- Ground turmeric: For golden color and earthy undertones that define a great korma.
- Ground cumin: Delivers toasty, aromatic depth.
- Ground cinnamon: A tiny bit for an enchanting background warmth.
- Ground coriander: Lends a subtle citrusy-woodsy note.
- Cayenne pepper (optional): If you like a bit of heat, this is your secret weapon.
- Vegetable oil: For sautéing, helping coax out the flavor from your aromatics and spices.
- Salt: To bring everything together—don’t be shy! Taste as you go.
- Freshly ground black pepper: Adds a pop of sharpness at the end for balance.
- Chopped fresh cilantro: A final sprinkle of color and freshness, perfect for garnishing.
- Cooked basmati rice: The classic fluffy bed for soaking up all that gorgeous korma sauce.
How to Make Slow Cooker Chicken Korma Recipe
Step 1: Prep and Sauté Your Aromatics
The secret to deep, rich flavor in the Slow Cooker Chicken Korma Recipe starts right here. Heat the vegetable oil in a skillet over medium heat, then sauté the finely chopped onion until it turns soft and golden—this usually takes about five minutes. Next, toss in the minced garlic and grated ginger, letting them release those irresistible fragrances. This step lays the flavor foundation, so don’t rush it!
Step 2: Build the Spice Base
Once those aromatics are glistening and fragrant, stir in the tomato paste, korma curry paste, ground turmeric, cumin, cinnamon, coriander, and a dash of cayenne if you’re feeling adventurous. Let them cook for about two minutes, stirring constantly, so the spices bloom and become ultra-aromatic. This is where your kitchen starts smelling like your favorite Indian restaurant!
Step 3: Move to the Slow Cooker
Transfer your beautifully sautéed spice mixture straight into your slow cooker. This step is crucial for making sure all those deeply toasted spices and aromatics end up flavoring the entire dish. Making everything in one spot? That’s the magic of slow cooking.
Step 4: Add the Rest of the Goodies
Now add the chicken thigh chunks, blanket them with the Greek yogurt, coconut milk, and ground almonds, and give everything a really good stir. Make sure every piece of chicken is coated in those decadent flavors—this helps it cook evenly and soak in all the yumminess.
Step 5: Cook Low and Slow
Cover the slow cooker and set it on low for 6 to 7 hours (or high for 3 to 4 hours if you’re short on time). Let the slow cooker work its magic. When you return, you’ll find tender, juicy chicken nestled in a thick, golden-hued sauce that’s begging to be spooned over rice.
Step 6: Final Season and Serve
Once it’s finished, taste and adjust with salt and black pepper as you prefer. Give it a gentle stir, then serve the Slow Cooker Chicken Korma Recipe hot over a bed of fluffy basmati rice. Don’t forget a generous sprinkle of chopped cilantro for that fresh finish!
How to Serve Slow Cooker Chicken Korma Recipe
Garnishes
For a classic finishing touch, scatter a hefty handful of freshly chopped cilantro over the top just before serving. Sliced toasted almonds add a nutty crunch, while a dollop of extra yogurt swirled in at the end offers a creamy, cooling element to balance the warming spices.
Side Dishes
This Slow Cooker Chicken Korma Recipe loves a side of hot, fluffy basmati rice to soak up the sauce. If you want to go all out, add some warm naan bread for scooping, or a simple cucumber raita to keep things refreshing and light. A crisp salad dressed with lemon is lovely for contrast too.
Creative Ways to Present
Try serving korma in wide, shallow bowls to show off the gorgeous golden sauce. Or, for a dinner party, spoon it into smaller ramekins alongside fragrant pilaf and a rainbow of pickles. Leftovers can also be stuffed into warm wraps with fresh greens for a fun lunchtime twist!
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Chicken Korma Recipe keeps well in the fridge for up to three days. Transfer it to an airtight container and let it cool to room temperature before sealing to keep everything fresh and flavorful.
Freezing
This dish freezes beautifully! Let your korma cool completely, then portion it into freezer-safe containers. It’ll keep for up to three months. When you’re ready for dinner, just thaw overnight in the fridge.
Reheating
Reheat your Slow Cooker Chicken Korma Recipe gently on the stovetop over low heat or in the microwave, stirring occasionally so the sauce heats evenly. If it thickens up a bit, just stir in a splash of water or coconut milk to restore that creamy texture.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs tend to stay juicier during long cooking, chicken breasts work well too—just be sure not to overcook them, as they can dry out a bit more quickly.
Is there a nut-free version?
Yes! Simply omit the ground almonds and add an extra spoonful or two of yogurt or coconut milk. The texture will still be wonderfully creamy and the flavor just as satisfying.
Can I prep this Slow Cooker Chicken Korma Recipe the night before?
Definitely. Feel free to prep all your ingredients, sauté the aromatics and spices, and assemble everything in the insert. Cover and refrigerate overnight, then pop it into your slow cooker and begin cooking in the morning.
What’s the best rice to serve with korma?
Basmati rice is the classic choice thanks to its fluffy grains and subtle aroma, but jasmine rice or even a brown rice blend would work well. Just be sure to cook it fresh so it’s ready to soak up all that sauce!
How spicy is this dish?
The Slow Cooker Chicken Korma Recipe is generally quite mild and incredibly kid-friendly. If you like things on the spicy side, simply add that optional cayenne pepper—and adjust to taste.
Final Thoughts
This Slow Cooker Chicken Korma Recipe is a genuine game changer—easy enough for busy nights yet special enough for relaxed weekends with friends. Give it a whirl, and don’t be surprised if it becomes one of your most requested dishes. Happy slow cooking!
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Slow Cooker Chicken Korma Recipe
- Total Time: 6 hours 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy flavors of this Slow Cooker Chicken Korma recipe. Tender chicken cooked in a fragrant blend of Indian spices and coconut milk, this gluten-free dish is perfect for a comforting meal.
Ingredients
For the Chicken Korma:
- 1.5 pounds boneless, skinless chicken thighs, cut into chunks
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1/2 cup plain Greek yogurt
- 1/2 cup canned coconut milk
- 1/4 cup ground almonds
- 2 tablespoons tomato paste
- 2 tablespoons korma curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons vegetable oil
- Salt to taste
- Freshly ground black pepper to taste
- Chopped fresh cilantro for garnish
- Cooked basmati rice for serving
Instructions
- Prepare the Base: Heat vegetable oil in a skillet and sauté onion until softened. Add garlic, ginger, tomato paste, korma curry paste, and spices. Cook for 2 minutes.
- Combine Ingredients: Transfer the mixture to the slow cooker. Add chicken, yogurt, coconut milk, and ground almonds. Mix well.
- Slow Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
- Season and Serve: Adjust seasoning with salt and pepper. Serve hot over basmati rice, garnished with cilantro.
Notes
- You can use chicken breasts instead of thighs for a leaner option.
- For a nut-free version, omit almonds and adjust the consistency with more yogurt or coconut milk.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 115mg
