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Slow Cooker Chicken Korma

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Indian

Description

This creamy and mildly spiced Indian curry is made effortlessly in a slow cooker. Tender chicken is simmered in a rich, fragrant sauce with coconut milk and warm spices. Serve with rice or naan for a comforting meal!

Ingredients

Units Scale

  • 1 1/2 lbs (700g) boneless, skinless chicken thighs, cut into chunks
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 tablespoons korma curry paste (or mild curry paste)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon salt
  • 1 can (14oz/400ml) coconut milk
  • 1/4 cup (60g) plain yogurt
  • 1/2 cup (120ml) chicken broth
  • 1/4 cup (30g) ground almonds (for creaminess)
  • 1 tablespoon tomato paste
  • 1 tablespoon honey (optional, for sweetness)
  • 1/4 cup (40g) raisins (optional, for a touch of sweetness)
  • 2 tablespoons heavy cream (optional, for extra richness)
  • Fresh cilantro, chopped (for garnish)
  • Sliced almonds (for garnish)

Instructions

  1. Prepare ingredients: Chop the onion, mince the garlic, and grate the ginger. Cut the chicken into bite-sized pieces.
  2. Sauté the aromatics (optional but recommended): In a pan, heat a little oil over medium heat. Sauté the onion, garlic, and ginger until softened, about 3 minutes. Stir in the curry paste and spices, cooking for another minute until fragrant.
  3. Add to slow cooker: Transfer the onion mixture to the slow cooker. Add the chicken, coconut milk, yogurt, chicken broth, ground almonds, tomato paste, and honey. Stir to combine.
  4. Cook: Cover and cook on low for 5–6 hours or high for 3–4 hours, until the chicken is tender.
  5. Finish the dish: Stir in the heavy cream and raisins (if using) during the last 30 minutes of cooking.
  6. Serve: Garnish with fresh cilantro and sliced almonds. Serve hot with basmati rice or warm naan.

Notes

  • Use chicken breast instead of thighs if preferred, but thighs stay juicier.
  • Swap almonds for cashews if you like a richer texture.
  • Adjust spice level by adding chili powder or extra garam masala.
  • Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

Find it online: https://recipe.ukfinda.com/slow-cooker-chicken-korma.htm