Slow Cooker Chicken Korma is more than just another dinner option; it’s a cozy, aromatic dish that transports you straight to the heart of Indian cuisine. With its rich spices and creamy coconut milk, this dish is perfect for those busy weeknights or when you’re entertaining guests. Having tried myriad recipes over the years, I can confidently say that this slow cooker version melds convenience with authentic flavor. Imagine coming home to a home filled with the warm scents of spices bubbling away—it’s truly special.

Why You’ll Love This Dish

What makes this Chicken Korma stand out? For starters, it’s incredibly versatile. You can whip it up for a family dinner or impress friends at a gathering, all without spending a fortune on ingredients. Not to mention, it’s kid-approved! The creamy sauce tamed with just the right amount of spices makes it palatable for even the pickiest eaters. Plus, utilizing a slow cooker means it practically cooks itself—just set it and forget it.

"This Chicken Korma was a game-changer for our weeknight dinners. The flavors were incredible, and my kids actually asked for seconds!" – Happy Home Cook

The Cooking Process Explained

Now let’s delve into how you can create this mouthwatering dish. The process is straightforward: you’ll marinate the chicken, brown it, sauté the aromatics, build your rich sauce, and then slow cook until the flavors meld beautifully. Each step is designed to enhance the overall taste without overwhelming your evening. Plus, it’s an excellent way to batch-cook for the week ahead!

What You’ll Need

To make this delectable dish, gather the following ingredients:

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

Feel free to tweak the spices or replace them based on what you have on hand; even a splash of cream instead of coconut milk can offer a unique flavor twist.

Directions to Follow

Marinate the Chicken: In a bowl, mix the Greek yogurt with garam masala, cumin, coriander, curry powder, chili powder, chili flakes, zest of lemon, and 1 tsp of turmeric. Add salt and pepper, then coat the chicken pieces thoroughly. Let it marinate for at least 30 minutes, or you can leave it overnight in the fridge for deeper flavor.
Brown the Chicken: In a pan, heat the olive oil over medium heat. Brown the marinated chicken in batches, just enough to give it color, about 2-3 minutes per side. Transfer this to your slow cooker.
Sauté Aromatics: In the same pan, add more oil if needed. Sauté the chopped onion, shallot, garlic, and ginger until they’re soft and fragrant—around 5 minutes.
Build the Sauce: Stir in the tomato paste and the remaining turmeric. Cook for another 2 minutes, allowing the flavors to meld, then pour this mixture over the chicken in the slow cooker.
Slow Cook: Add the coconut milk, stir everything together, and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and the sauce has thickened.
Serve: Once done, taste to adjust seasoning, garnish with fresh herbs if you like, and enjoy!

Best Ways to Enjoy It

Slow Cooker Chicken Korma is best served over fragrant basmati rice or with hot naan bread to soak up that luscious sauce. Consider adding a side of roasted or steamed vegetables to balance the meal. For an extra zing, some pickled onions or a simple cucumber raita can elevate the presentation and complement the richness.

Storage and Reheating Tips

Got leftovers? Store them in an airtight container in the fridge for up to three days. When ready to enjoy, simply reheat in the microwave or on the stovetop until warmed through. Chicken Korma also freezes beautifully! You can keep it in the freezer for up to three months. Just defrost overnight in the fridge before reheating.

Helpful Cooking Tips

If you’re short on time, marinating the chicken for just 30 minutes still infuses a welcome flavor, but the longer, the better!
Use bone-in chicken thighs for even richer flavor—just adjust the cooking time accordingly.
Don’t be afraid to customize the heat level; you can skip the chili powder if you prefer it mild or add more chili flakes for an extra kick!

Creative Twists

Feel like getting adventurous? Try adding a handful of spinach during the last hour of cooking for some vibrant color and nutrition. Alternatively, serve it with a sprinkle of cashews or sliced almonds on top for added texture. If you’re vegan, substitute the chicken with chickpeas or tofu for a plant-based version!

Your Questions Answered

What’s the prep time for this dish?
You should budget around 10-15 minutes for prep time, plus the marinating time if you choose to do it in advance.

Can I use Greek yogurt alternatives?
Absolutely! Plain unsweetened yogurt works nicely, or you may find dairy-free options to be suitable depending on your dietary needs.

How can I ensure my chicken remains moist?
Slow cooking is great for tender chicken, but remember to not overcook it. Once the chicken starts to pull apart easily, it’s ready to serve!

Try this Slow Cooker Chicken Korma recipe, and I promise it will quickly become a staple in your home—just like it has in mine!

Slow Cooker Chicken Korma

A cozy and aromatic dish that transports you to the heart of Indian cuisine, perfect for busy weeknights or entertaining guests.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 8

Total Time 8 30

Course Dinner, Main Course

Cuisine Indian

Servings 4 servings

Calories 600 kcal

Ingredients

For the marinade

175 g full-fat Greek yogurt Can substitute with plain unsweetened yogurt or dairy-free alternatives
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 Adjust based on preferred spiciness
1 tsp chili flakes Adjust based on preferred spiciness
1 zest of 1 lemon
1 kg boneless, skinless chicken thighs, halved Can use bone-in chicken for richer flavor
Salt and pepper (to season)

For the sauce

1 medium yellow onion, chopped
1 small shallot, finely chopped
6 cloves garlic, minced
2 inches fresh ginger, minced
1 tbsp olive oil Plus more if needed for sautéing
4 tbsp tomato paste
400 ml full-fat coconut milk Can substitute with a splash of cream for flavor variation

Instructions

Preparation

In a bowl, mix the Greek yogurt with garam masala, cumin, coriander, curry powder, chili powder, chili flakes, zest of lemon, and 1 tsp of turmeric. Add salt and pepper, then coat the chicken pieces thoroughly. Let it marinate for at least 30 minutes, or overnight for deeper flavor.

Cooking

In a pan, heat the olive oil over medium heat. Brown the marinated chicken in batches for about 2-3 minutes per side. Transfer this to your slow cooker.
In the same pan, add more oil if needed. Sauté the chopped onion, shallot, garlic, and ginger until soft and fragrant, around 5 minutes.
Stir in the tomato paste and the remaining turmeric. Cook for another 2 minutes, allowing the flavors to meld, then pour this mixture over the chicken in the slow cooker.
Add the coconut milk, stir everything together, and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and the sauce has thickened.

Serving

Once done, taste to adjust seasoning, garnish with fresh herbs if you like, and enjoy!

Notes

Best served over basmati rice or with naan bread to soak up the sauce. Leftovers can be stored in an airtight container in the fridge for up to three days, or frozen for up to three months.

Keyword Chicken Korma, comfort food, Family Dinner, Indian Cuisine, Slow Cooker