Ingredients
For the Marinade
- 175 g full-fat Greek yogurt
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- ¼ teaspoon mild or medium curry powder
- 2 teaspoons turmeric, divided
- 1 teaspoon chili powder
- 1 teaspoon chili flakes
- Zest of 1 lemon
Chicken
- 1 kg boneless, skinless chicken thighs, halved
- Salt and pepper, to season
For the Base
- 1 medium yellow onion, chopped
- 1 shallot, finely chopped
- 6 cloves garlic, minced
- 2-inch piece of fresh ginger, minced
- 1 tablespoon olive oil, plus more if needed
- 4 tablespoons tomato paste
- 400 ml full-fat coconut milk
Instructions
- Marinate the Chicken: In a large bowl, combine the Greek yogurt, garam masala, cumin, coriander, curry powder, 1 teaspoon turmeric, chili powder, chili flakes, and lemon zest. Lightly season the chicken with salt and pepper, then add to the marinade and thoroughly coat. Cover and marinate for at least 30 minutes at room temperature, or overnight in the fridge for best flavor.
- Brown the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium heat, or use your slow cooker’s sauté function. Remove chicken from the marinade (reserve the marinade) and brown the pieces on all sides in batches for 2–3 minutes per side, to seal in flavor. Set the browned chicken aside.
- Sauté Aromatics: In the same pan or slow cooker, add extra oil if needed. Sauté the chopped onion, shallot, garlic, and ginger for about 10 minutes until golden and fragrant, scraping up any brown bits for extra flavor.
- Build the Sauce: Stir the reserved marinade, tomato paste, and remaining 1 teaspoon turmeric into the aromatics. Add the coconut milk and bring the mixture to a gentle simmer, stirring to thoroughly combine all ingredients.
- Slow Cook: Return the browned chicken (and any juices) to the slow cooker, stirring to coat in the sauce. Cover and cook on low for 6 hours, or on high for 3 hours, until the chicken is wonderfully tender and infused with spice.
- Serve: Spoon the korma onto plates and garnish with fresh coriander/cilantro, toasted almonds, or a swirl of yogurt if you like. Serve hot with basmati rice, naan, or both for a complete meal.
Notes
- Marinate the chicken overnight in the refrigerator for maximum flavor.
- Browning the chicken before slow cooking adds extra depth and richness to the dish.
- Sauté the aromatics until golden to ensure the base of your korma is flavorful.
- Cooking on low for 6 hours gives the most tender chicken, but high for 3 hours works if you’re short on time.
- Garnish with fresh coriander, parsley, or toasted nuts for added freshness and texture.
- For a complete meal, serve with fluffy basmati rice and warm naan.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main-course
- Method: Slow Cooking
- Cuisine: Indian
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 535 kcal
- Sugar: 5 g
- Sodium: 325 mg
- Fat: 36 g
- Saturated Fat: 10 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 210 mg