Slow Cooker Chicken Korma Recipe
This Slow Cooker Chicken Korma recipe offers tender, flavorful chicken thighs simmered in a rich and creamy spiced coconut milk and yogurt sauce. Bursting with aromatic spices like garam masala, cumin, and turmeric, this dish is perfect for a comforting meal served alongside rice or warm naan bread. The use of the slow cooker ensures the chicken is juicy and infused with deep flavors, while the yogurt marinade adds a tangy richness.
- Prep Time: 15 minutes
- Cook Time: 6 hours (slow cooker low) / 3 hours (slow cooker high)
- Total Time: 6 hours 15 minutes (slow cooker low) / 3 hours 15 minutes (slow cooker high)
- Yield: 4-6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
- Diet: Halal
Ingredients
Marinade and Chicken
- 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
Aromatics and Sauce
- 1 medium yellow onion, chopped
- 1 shallot, finely chopped
- 6 cloves garlic, minced
- 2-inch piece fresh ginger, minced
- 1 tbsp olive oil (plus more if needed)
- 4 tbsp tomato paste
- 400 ml full-fat coconut milk
Instructions
- Marinate the Chicken: In a large bowl, combine Greek yogurt, garam masala, ground cumin, ground coriander, curry powder, 1 tsp of turmeric, chili powder, chili flakes, and lemon zest. Lightly season the chicken thighs with salt and pepper, then add them to the marinade and toss until fully coated. Cover and refrigerate for at least 30 minutes or, preferably, overnight for deeper flavor.
- Brown the Chicken: Heat 1 tbsp olive oil in a skillet over medium heat, or use the sauté function on your slow cooker if available. Remove the chicken from the marinade, keeping the marinade for later use. In batches, brown the chicken on all sides for 2–3 minutes per side until golden. Set the browned chicken aside.
- Sauté Aromatics: In the same skillet or slow cooker insert, add more olive oil if needed. Sauté the chopped onion, shallot, minced garlic, and ginger for about 10 minutes or until they turn golden and release their fragrance.
- Build the Sauce: Stir in the reserved marinade, tomato paste, remaining 1 tsp turmeric, and coconut milk into the aromatic mixture. Bring everything to a gentle simmer while stirring to combine the ingredients well.
- Slow Cook the Chicken: Return the browned chicken along with any juices collected to the slow cooker. Stir to coat the chicken thoroughly with the sauce. Cover and cook on low heat for 6 hours or on high for 3 hours until the chicken is tender and infused with the rich flavors of the sauce.
- Serve: Garnish the chicken korma with fresh chopped coriander, toasted almonds, or a swirl of yogurt if desired. Serve hot with steamed rice or warm naan bread for a complete meal.
Notes
- Marinating overnight enhances the depth of flavor and tenderness.
- If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- Adjust chili powder and flakes according to your desired spice level.
- Use boneless, skinless chicken thighs for best results as they remain moist during slow cooking.
- Garnishes like toasted almonds add a nice crunchy texture contrast.
- For a dairy-free version, substitute Greek yogurt with coconut yogurt.
Find it online: https://deliciousyum.com/slow-cooker-chicken-korma-recipe/
