Slow Cooker Chicken Korma Recipe

With its luxuriously creamy sauce, vibrant spices, and irresistibly tender chicken, this Slow Cooker Chicken Korma Recipe transforms an everyday dinner into a special feast. The gentle magic of slow cooking draws out the deep flavors of marinated chicken, coconut milk, and aromatic spices, making each bite delicately spiced and utterly comforting. Whether you’re seeking a hands-off weeknight favorite or planning a cozy weekend meal, this dish fills your kitchen with warmth and your table with smiles.

Ingredients You’ll Need

Every ingredient in this Slow Cooker Chicken Korma Recipe is essential — they create layers of taste, color, and aroma that build real depth. From perfectly spiced yogurt to creamy coconut milk, each component brings its own magic to the pot and helps transform simple pantry staples into a restaurant-worthy dish.

• Full-fat Greek yogurt: This forms the marinade, tenderizing chicken and giving the sauce a tangy richness.
• Garam masala: A fragrant blend of warming spices, this is the heart note in korma’s flavor profile.
• Ground cumin: Adds an earthy, nutty undertone that beautifully balances the creaminess.
• Ground coriander: Lends a citrusy lift and rounds out the spice mix.
• Mild or medium curry powder: Provides warmth and that signature golden hue – adjust to your preferred spice level.
• Turmeric: Divided between marinade and sauce, turmeric imparts a subtle bitterness and rich color.
• Chili powder: Brings gentle heat without overpowering the dish – add more for a spicy kick.
• Chili flakes: These provide pops of heat and a pretty speckled look.
• Lemon zest: Adds a fresh zestiness that lifts the creamy sauce.
• Boneless, skinless chicken thighs: Perfect for slow cooking; they come out juicy and tender.
• Salt and pepper: Seasoning the chicken ensures every bite sings with flavor.
• Yellow onion: Chopped for sweetness and body in the sauce.
• Shallot: Finely chopped shallot offers delicate sweetness and depth.
• Garlic: Six cloves supply that essential savory bass note.
• Fresh ginger: Two inches’ worth, minced, brings subtle heat and freshness.
• Olive oil: For browning and building flavor in the base.
• Tomato paste: Adds umami and deepens the color of the sauce.
• Full-fat coconut milk: Envelops everything in creaminess, balancing the bold spices.

How to Make Slow Cooker Chicken Korma Recipe

Step 1: Marinate the Chicken

Kick things off by whisking together the Greek yogurt, garam masala, cumin, coriander, curry powder, half of the turmeric, chili powder, chili flakes, and lemon zest in a generous bowl. Season your chicken thighs with salt and pepper, then nestle them into this fragrant marinade, turning to coat every nook. Cover and let them marinate for at least 30 minutes at room temperature, or — for the deepest flavor — pop them in the fridge overnight. This soak is the secret to succulent, flavor-packed chicken.

Step 2: Brown the Chicken

Heat a splash of olive oil in a skillet (or use the sauté function on your slow cooker, if it has one). Remove the chicken from the marinade (hold on to that delicious marinade — you’ll need it!) and brown the pieces in batches, a couple minutes per side, until they develop a lovely bit of color. This step seals in flavor and gives the sauce an extra layer of savory depth.

Step 3: Sauté Aromatics

In the same pan, add another swirl of oil if needed and toss in the chopped onion, shallot, minced garlic, and ginger. Sauté gently for about 10 minutes, stirring often, until the mixture becomes golden and fragrant. These aromatics give the Slow Cooker Chicken Korma Recipe its irresistible base flavor.

Step 4: Build the Sauce

Time to pour on the richness: Stir the reserved marinade into the aromatic mixture, then add tomato paste, the rest of the turmeric, and coconut milk. Mix thoroughly until you have a creamy, golden sauce, and let it come to a gentle simmer. This is where the flavors truly start to mingle.

Step 5: Slow Cook

Nestle the browned chicken and any accumulated juices back into the slow cooker, coating every piece in that luxurious sauce. Cover and cook on low for about 6 hours, or speed things up on high for 3 hours. By the end, the chicken will be impossibly tender and infused with all the wonders of your homemade korma sauce.

Step 6: Serve

Give everything a gentle stir before serving. Spoon the chicken and plenty of sauce over hot rice or scoop up with warm naan. Finish with a flourish of fresh herbs, toasted almonds, or a swirl of tangy yogurt for extra texture and color.

How to Serve Slow Cooker Chicken Korma Recipe

Garnishes

Top your korma with a scatter of chopped fresh coriander or parsley to bring brightness and contrast. A handful of toasted almond flakes (or even cashews) add crunch, while a generous swirl of yogurt not only looks beautiful but also cools the spices. Don’t forget a wedge of lemon on the side for anyone who loves a bit more zing!

Side Dishes

Basmati rice is a classic partner for this Slow Cooker Chicken Korma Recipe, its subtle flavor letting the curry shine. Warm naan or soft flatbreads are ideal for scooping up every drop of that golden sauce. For a refreshing complement, consider a simple cucumber raita or a crisp salad with a squeeze of lemon.

Creative Ways to Present

Make it special by serving the korma family-style in a beautiful shallow dish, garnished with extra herbs and nuts. You can also ladle it into mini bowls for a grazing-style buffet, or even stuff it inside naan wraps with leafy greens for a vibrant, handheld twist. However you serve it, the rich aroma will have everyone gathering around.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftovers to an airtight container and refrigerate for up to four days. The flavors improve with time, so it’s a treat for lunchboxes or easy dinners later in the week. Just remember to cover well to keep the sauce creamy and aromatic.

Freezing

This Slow Cooker Chicken Korma Recipe freezes beautifully! Portion it into freezer-safe containers (rice and sauce together or separately), and freeze for up to three months. Defrost overnight in the fridge before reheating for best texture and flavor.

Reheating

For stovetop reheating, place the korma in a saucepan over medium-low heat, stirring gently and adding a splash of water or coconut milk if needed. Warm until piping hot throughout. In a pinch, the microwave works great too — just heat in short intervals, stirring each time, so the sauce stays smooth.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken thighs are preferred for their juiciness and richness, but chicken breast works fine if that’s what you have. Just be careful not to overcook, as breasts can dry out more quickly during slow cooking.

Is it necessary to brown the chicken before slow cooking?

Browning adds a delicious deep flavor and color, but if time is short, you can skip this step. Just expect the sauce to be slightly lighter and less complex — still tasty, but not quite the same depth.

Can I make this Slow Cooker Chicken Korma Recipe dairy-free?

Yes! Swap the Greek yogurt for your favorite unsweetened, thick plant-based yogurt. Combined with coconut milk, it’ll keep the sauce creamy and luscious without any dairy.

What vegetables can I add for a heartier korma?

Feel free to include cubes of potato, sweet potato, chunks of bell pepper, or a handful of baby spinach during the last hour of cooking. These soak up the sauce and add lovely color and substance.

Can I cook this recipe ahead of time?

Definitely. In fact, the flavors deepen after a night in the fridge, making the leftovers even better. You can marinate the chicken the night before, or make the entire dish a day ahead and gently reheat it when you’re ready to serve.

Final Thoughts

If you’re craving comfort and big, bold flavors with minimum stress, this Slow Cooker Chicken Korma Recipe is about to become your go-to. Give it a try — once you taste that velvety sauce and perfectly spiced chicken, you’ll want to make it again and again. Happy cooking!

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