Slow Cooker Chicken Korma

This Slow Cooker Chicken Korma is a deeply comforting dish, full of warming Indian spices, tender chicken, and a luxuriously creamy sauce. With coconut milk, ground almonds, and yogurt, this curry strikes a perfect balance of rich, nutty, and subtly sweet flavors.

Ideal for busy weeknights or cozy weekends, this korma simmers low and slow to develop its full flavor. The ease of preparation and stunning result makes it a must-try recipe for curry lovers. Serve with fluffy rice and warm naan to soak up every bit of that luscious sauce.

Full Recipe:

Ingredients:

• 600g boneless, skinless chicken thighs, chopped

• 1 onion, finely sliced

• 2 garlic cloves, minced

• 1 tablespoon fresh ginger, grated

• 1 tablespoon garam masala

• 1 teaspoon ground turmeric

• 1 teaspoon ground coriander

• 1/2 teaspoon chili powder (optional)

• 1/2 teaspoon salt

• 2 tablespoons tomato puree

• 100ml chicken stock

• 200ml coconut milk

• 75g ground almonds

• 2 tablespoons natural yogurt

• 1 tablespoon olive oil or ghee

• Fresh coriander, chopped (for garnish)

• Cooked basmati rice, to serve

• Naan bread, optional

Directions:

1. Heat olive oil or ghee in a skillet over medium heat. Add the onion, garlic, and ginger. Sauté for 3-4 minutes until soft and fragrant.

2. Stir in the garam masala, turmeric, coriander, chili powder, and salt. Cook for another minute to toast the spices.

3. Transfer the onion and spice mixture into the slow cooker.

4. Add the chopped chicken, tomato puree, chicken stock, coconut milk, and ground almonds. Stir everything to combine.

5. Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.

6. Stir in the yogurt and cook for another 15-20 minutes.

7. Serve hot with basmati rice and naan. Garnish with fresh coriander.

Prep Time: 10 minutes | Cooking Time: 6 hours (low) | Total Time: 6 hours 10 minutes
Kcal: 432 kcal | Servings: 4 servings

Slow Cooker Chicken Korma: Creamy, Comforting, and Effortlessly Delicious

If you’re looking for a meal that feels indulgent, aromatic, and deeply satisfying but also simple to prepare, look no further than this Slow Cooker Chicken Korma. A beloved dish in Indian cuisine, Chicken Korma is known for its creamy, mildly spiced sauce and tender pieces of chicken. By adapting this recipe for a slow cooker, we’ve made it even more accessible for busy weeknights or relaxed weekend cooking.

In this article, we’ll explore what makes Chicken Korma special, dive into its ingredients and flavors, share tips to customize your curry, and offer ideas on what to serve with it. Whether you’re new to Indian cooking or a seasoned home chef, this dish is a must-have in your comfort food repertoire.

The Origin and Evolution of Chicken Korma

Korma has a rich culinary history that dates back to the Mughal Empire, where it was considered, a royal dish prepared with meat braised in yogurt, cream, or coconut milk. Traditionally, the technique involves slow cooking over a low flame which makes the transition to the slow cooker absolutely seamless. The name “korma” comes from the Urdu word qorma, which means “braise.”

Over the years, regional adaptations have created different versions across the Indian subcontinent. In Northern India, korma is often made with yogurt and a blend of warm spices, while South Indian versions might include coconut milk and nuts. This particular version blends both styles featuring the nutty depth of ground almonds and the smooth sweetness of coconut milk.

Why Use a Slow Cooker?

Using a slow cooker to make Chicken Korma has several benefits. First and foremost, it allows for a hands-off approach. Once the ingredients are prepped and added to the pot, your work is done. The slow, gentle cooking process allows flavors to meld beautifully while tenderizing the chicken to perfection. It also makes your kitchen smell heavenly throughout the day!

Moreover, slow cooking means fewer chances of overcooking or drying out the chicken, making it practically foolproof. It’s an excellent method for beginner cooks or anyone juggling a busy day.

Flavor Profile: Creamy, Mild, and Fragrant

Unlike fiery curries, Chicken Korma leans toward the milder side, but it doesn’t skimp on flavor. This dish is all about balance. The spices, such as garam masala, turmeric, and coriander, add warmth and depth, while the coconut milk and ground almonds provide a subtle sweetness and a luxurious texture.

The use of yogurt brings a gentle tang and helps mellow out the spice, creating a rounder flavor. A touch of tomato puree adds umami and color, making the dish more visually appealing without overwhelming the creamy base.

Adding fresh garlic and ginger at the beginning introduces bold, aromatic layers that are signature to Indian cuisine. And finally, a sprinkle of fresh coriander before serving ties it all together with a burst of color and freshness.

Ingredient Breakdown: What Makes This Dish Shine

Let’s take a closer look at the key ingredients:

• Chicken thighs: Their higher fat content keeps the meat tender and juicy throughout the long cooking process. They soak up all the wonderful flavors from the sauce.

• Onion, garlic, and ginger: These three form the aromatic base for most Indian dishes, offering a powerful flavor trio.

• Spices: Garam masala (a blend of cinnamon, cloves, cardamom, and more), turmeric, coriander, and chili powder create warmth and complexity.

• Tomato puree: Enhances the depth of flavor and helps create a richer sauce.

• Coconut milk: Adds creaminess and a hint of sweetness that complements the spices.

• Ground almonds: Thickens the sauce while adding a subtle nutty flavor that’s traditional in many korma recipes.

• Natural yogurt: Brings lightness and a tangy contrast to the richness of the coconut milk.

• Coriander leaves: For a fresh, bright finish that elevates the dish right before serving.

Customizing Your Chicken Korma

One of the best things about Chicken Korma is how versatile it can be. You can easily tweak the recipe to suit your taste, dietary needs, or what’s already in your pantry.

• Make it vegetarian: Replace chicken with paneer, tofu, or mixed vegetables like cauliflower, peas, and potatoes.

• Add more heat: Increase the chili powder or add a fresh green chili for a spicier version.

• Nut-free version: Omit ground almonds and thicken the curry with a little extra yogurt or coconut cream.

• Low-fat option: Use light coconut milk and substitute yogurt with low-fat Greek yogurt.

• Rich and decadent: Add a splash of double cream right at the end for an ultra-creamy finish.

This recipe is also easy to double if you’re cooking for a crowd or want leftovers for the week it reheats beautifully and tastes even better the next day.

What to Serve with Chicken Korma

A meal as cozy and flavorful as Chicken Korma deserves equally thoughtful sides. Here are some of the best options:

• Basmati Rice: Its long grains and fragrant aroma make it the ideal companion. You can keep it simple or enhance it with a touch of saffron, cumin, or peas.

• Naan Bread: Perfect for scooping up every last drop of that creamy sauce. If you’re feeling ambitious, try making your own garlic naan at home.

• Chapati or Roti: A lighter, whole wheat flatbread alternative to naan.

• Cucumber Raita: This cooling yogurt dip with cucumber and mint balances the spices and adds a refreshing element to the meal.

• Pickled onions or mango chutney: A spoonful of something tangy or sweet can heighten the flavors and add contrast.

Pair your korma with a side salad for a fresh crunch or even some roasted vegetables to round out the meal. If you’re serving this for guests, a light dessert like mango sorbet or rice pudding would complete the meal beautifully.

How to Store and Reheat Leftovers

This Chicken Korma keeps well in the refrigerator for up to 3 days and freezes wonderfully for up to 3 months. Make sure to let it cool completely before storing in airtight containers.

To reheat, simply warm it in a saucepan over low heat until hot throughout. You may need to add a splash of water or coconut milk to loosen the sauce if it has thickened in the fridge. Avoid microwaving at high power, as it can cause the yogurt to split, gentle heat is best.

---

Conclusion

Slow Cooker Chicken Korma is the perfect example of how traditional recipes can be adapted to suit modern lifestyles. With minimal effort, you get a rich and satisfying curry that tastes like it’s been simmering on the stovetop all day because it has, just without the babysitting.

Whether you’re making it for a family dinner, prepping meals for the week, or simply indulging in a night of comfort food, this dish delivers every time. It’s approachable for curry novices, nostalgic for seasoned foodies, and flexible enough to make your own.

Give it a try, and you might just find that this Slow Cooker Chicken Korma becomes a staple in your kitchen, a warm hug in a bowl, ready when you need it.