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
Scale
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
