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The Best Slow Cooker Chicken Korma

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  • Author: Maria B. Evans
  • Prep Time: ** 15 minutes
  • Cook Time: ** 4-6 hours
  • Total Time: ** 4 hours 15 minutes – 6 hours 15 minutes
  • Yield: ** 4 servings

Description

Here’s a full recipe card for **The Best Slow Cooker Chicken Korma**, complete with all the details: — ### **Title:** The Best Slow Cooker Chicken Korma ### **Description:** This Chicken Korma recipe is a rich, flavorful, and creamy Indian curry made effortlessly in the slow cooker. The tender chicken, combined with aromatic spices and a luscious coconut milk base, results in a dish that’s as satisfying as it is comforting. Perfect for busy days, this dish delivers authentic flavors with minimal effort! ### **


Ingredients

  • :**
  • – **1.5 pounds (680g) boneless skinless chicken thighs**, cut into bite-sized pieces
  • – **1 onion**, finely chopped
  • – **3 cloves garlic**, minced
  • – **1 tablespoon fresh ginger**, grated
  • – **1/2 cup plain yogurt**
  • – **1 can (14 ounces) coconut milk**
  • – **1/2 cup chicken broth**
  • – **2 tablespoons tomato paste**
  • – **1 tablespoon garam masala**
  • – **1 tablespoon ground cumin**
  • – **1 tablespoon ground coriander**
  • – **1/2 teaspoon turmeric**
  • – **1/2 teaspoon ground cinnamon**
  • – **1/4 teaspoon ground cloves**
  • – **1/4 teaspoon ground cardamom**
  • – **1/2 teaspoon chili powder** (optional, for heat)
  • – **1 teaspoon salt** (or to taste)
  • – **1 tablespoon olive oil** (or ghee)
  • – **Fresh cilantro**, for garnish
  • – **1/2 cup slivered almonds**, toasted (optional for garnish)
  • ### **

Instructions

  • :**
  • 1. **Prepare the slow cooker**: In the bowl of your slow cooker, add the chicken, onion, garlic, and grated ginger.
  • 2. **Make the sauce**: In a separate bowl, whisk together the yogurt, coconut milk, chicken broth, tomato paste, garam masala, cumin, coriander, turmeric, cinnamon, cloves, cardamom, chili powder, and salt.
  • 3. **Combine**: Pour the sauce mixture over the chicken and stir to combine well.
  • 4. **Cook**: Set your slow cooker to **low** and cook for **4-6 hours**, or until the chicken is tender and cooked through.
  • 5. **Finish**: Once the chicken is fully cooked, stir the curry to mix everything together. Adjust the seasoning to taste.
  • 6. **Garnish & serve**: Top with fresh cilantro and slivered almonds if desired. Serve over basmati rice or with naan bread.
  • ### **

Notes

  • :**
  • – For a vegetarian version, substitute the chicken with cauliflower, chickpeas, or a mix of both.
  • – If you prefer a thicker sauce, you can uncover the slow cooker for the last 30 minutes to allow some liquid to evaporate.
  • – The yogurt and coconut milk give this curry a creamy texture, but you can substitute heavy cream for a richer flavor.
  • ### **

Nutrition

  • Calories: ** 360 kcal
  • Sugar: ** 6g
  • Sodium: ** 760mg
  • Fat: ** 22g
  • Saturated Fat: ** 10g
  • Unsaturated Fat: ** 10g
  • Trans Fat: ** 0g
  • Carbohydrates: ** 14g
  • Fiber: ** 2g
  • Protein: ** 30g
  • Cholesterol: ** 85mg