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Slow Cooker Chicken Korma

Slow Cooker Chicken Korma Recipe

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Indulge in the rich flavors of this Slow Cooker Chicken Korma, a comforting dish that combines tender chicken marinated in spiced yogurt and simmered in creamy coconut milk. Perfect for busy weeknights, this easy recipe allows you to set it and forget it while your slow cooker works its magic. The aromatic spices create a delightful medley that pairs beautifully with rice or naan, making it an ideal choice for family dinners or gatherings.

Ingredients

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  • 175 g full-fat Greek yogurt
  • 1 tbsp garam masala
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • ¼ tsp mild or medium curry powder
  • 2 tsp turmeric (divided)
  • 1 tsp chili powder
  • 1 tsp chili flakes
  • Zest of 1 lemon
  • 1 kg boneless skinless chicken thighs (halved)
  • Salt and pepper (to season)
  • 1 medium yellow onion (chopped)
  • 1 shallot (finely chopped)
  • 6 cloves garlic (minced)
  • 2-inch piece of fresh ginger (minced)
  • 1 tbsp olive oil (plus more if needed)
  • 4 tbsp tomato paste
  • 400 ml full-fat coconut milk

Instructions

  1. In a mixing bowl, combine Greek yogurt with garam masala, ground cumin, ground coriander, curry powder, 1 teaspoon of turmeric, chili powder, chili flakes, and lemon zest. Mix until smooth.
  2. Add the halved chicken thighs to the marinade; coat well and refrigerate for at least 1 hour (or overnight).
  3. Sauté chopped onion and shallot in olive oil until translucent. Then add minced garlic and ginger along with the remaining turmeric. Cook for another minute until fragrant.
  4. Transfer the sautéed mixture to the slow cooker. Add the marinated chicken along with any leftover marinade. Stir in tomato paste and coconut milk until combined.
  5. Cover and cook on low for about 6 hours or high for about 3 hours until the chicken is tender.
  6. Adjust seasoning with salt and pepper before serving hot with rice or naan.

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