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
- Prepare ingredients: Chop the onion, mince the garlic, and grate the ginger. Cut the chicken into bite-sized pieces.
- 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.
- 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.
- Cook: Cover and cook on low for 5–6 hours or high for 3–4 hours, until the chicken is tender.
- Finish the dish: Stir in the heavy cream and raisins (if using) during the last 30 minutes of cooking.
- 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.