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–+ servings
Slow Cooker Chicken Korma

Slow Cooker Chicken Korma: Effortless Comfort Food Bliss

This Slow Cooker Chicken Korma recipe delivers rich flavors and effortless preparation for your comfort food cravings.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 cup Full-fat Greek yogurt Can substitute with sour cream.
  • 2 tablespoons Garam masala Essential spice blend for flavor.
  • 1 teaspoon Ground cumin Adds earthy tones.
  • 1 teaspoon Ground coriander Provides a light citrus hint.
  • 1 tablespoon Curry powder Adjust to taste.
  • 1 teaspoon Turmeric Can use saffron as an alternative.
  • 1 teaspoon Chili powder Adjust for heat.
  • 1 teaspoon Chili flakes Adjust for heat.
For the Main Dish
  • 2 pounds Chicken thighs (boneless, skinless) Use chicken breasts for a leaner option.
  • 1 large Onion Fresh is best.
  • 1 large Shallot Adds sweetness and depth.
  • 3 cloves Garlic Essential for aroma.
  • 1 inch Ginger Fresh, grated.
For the Sauce
  • 1 can Coconut milk Use light coconut milk for a healthier option.
  • 2 tablespoons Tomato paste Can substitute with roasted red pepper sauce.

Equipment

  • Slow Cooker
  • Mixing bowl
  • skillet

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine full-fat Greek yogurt with garam masala, ground cumin, ground coriander, curry powder, turmeric, chili powder, and chili flakes. Coat the boneless, skinless chicken thighs thoroughly with this aromatic marinade. Cover the bowl and let the chicken marinate for at least 30 minutes, or for deeper flavor, refrigerate overnight.
  2. Heat a skillet over medium-high heat or set your slow cooker to the sauté function. Add a splash of oil and sear the marinated chicken pieces until they are golden brown on all sides, about 4-5 minutes.
  3. In the same skillet or slow cooker, add finely chopped onion, shallot, garlic, and ginger. Sauté for about 5-7 minutes, until golden and fragrant.
  4. Add the reserved yogurt marinade, tomato paste, remaining turmeric, and coconut milk to the sautéed aromatics. Stir well and let it simmer for about 5 minutes.
  5. Transfer the browned chicken into the slow cooker and pour the sauce over it, stirring gently. Cover and cook on low for 6 hours or on high for 3 hours.
  6. After cooking, stir the Slow Cooker Chicken Korma gently and serve hot with fresh coriander, chickpeas, or nuts, paired with basmati rice or naan.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 30gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 6gVitamin A: 500IUVitamin C: 3mgCalcium: 200mgIron: 3mg

Notes

For best flavor, marinate chicken overnight. If short on time, browning the chicken is optional.

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