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.
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.