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–+ servings

Creamy Slow Cooker Chicken Korma

A rich and flavorful dish featuring tender chicken pieces simmered in a creamy sauce made from yogurt, coconut milk, and aromatic spices.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: main
Cuisine: Indian
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 2 pounds boneless, skinless chicken thighs Cut into bite-sized pieces
  • 1 large onion Finely chopped
  • 4 cloves garlic Minced
  • 1 tablespoon fresh ginger Grated
  • 14 ounces coconut milk Canned
  • 1 cup plain yogurt
  • 2 tablespoons korma curry paste
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • to taste salt and pepper
  • 2 tablespoons vegetable oil For sautéing
  • fresh cilantro For garnish
  • cooked basmati rice To serve alongside

Equipment

  • slow cooker

Method
 

  1. Cut the chicken thighs into bite-sized pieces and set aside.
  2. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5.
  3. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 until fragrant.
  4. Transfer the sautéed onion mixture into the slow cooker. Add chicken, coconut milk, yogurt, korma curry paste, and tomato paste. Sprinkle in spices and season with salt and pepper. Stir until well combined.
  5. Cover and cook on low for 480 or on high for 240.
  6. Check chicken for tenderness, adjust seasoning, and serve over rice garnished with cilantro.

Nutrition

Calories: 380kcalProtein: 30gSodium: 800mg

Notes

The korma tastes even better the next day as flavors meld.

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