This Slow Cooker Chicken Korma is a rich and comforting Indian-inspired dish featuring tender chicken simmered in a creamy, fragrant sauce made with coconut milk, yogurt, and warm spices.
It’s an easy set-it-and-forget-it meal perfect for busy days and cozy dinners!
Why You’ll Love Slow Cooker Chicken Korma
Incredibly Tender Chicken: Slow cooking ensures melt-in-your-mouth results.
Rich, Aromatic Sauce: Full of coconut, yogurt, and warming spices.
Hands-Off Cooking: Minimal prep, then let the slow cooker do the work.
Family-Friendly Flavors: Mild, creamy, and satisfying.
Perfect for Meal Prep: Make ahead and enjoy throughout the week.
What You’ll Need (Ingredient Highlights)
Chicken Thighs or Breasts: Juicy and flavorful, perfect for slow cooking.
Onion and Garlic: Build a savory base.
Ginger: Adds brightness and warmth.
Coconut Milk: For creaminess and a hint of sweetness.
Greek Yogurt: Adds tang and rich texture.
Canned Tomatoes: Balances the richness with acidity.
Korma Curry Paste or Powder: Traditional flavor shortcut.
Garam Masala: Warm, fragrant spice blend.
Turmeric: Adds color and depth.
Fresh Cilantro: For garnish and freshness.
Pro Tips Before You Start
Brown the Chicken First: Optional, but enhances flavor.
Use Full-Fat Yogurt: Prevents curdling during slow cooking.
Add Yogurt at the End: Stir it in after cooking to maintain a creamy texture.
Low and Slow is Best: Cooking on low ensures tender chicken.
Adjust Spice Level: Add more garam masala or chili to taste.
How to Make Slow Cooker Chicken Korma
Step 1: Sauté Aromatics (Optional but Recommended)
In a skillet, sauté chopped onions, garlic, and ginger in a little oil until soft and fragrant.
Step 2: Layer Ingredients
Place chicken in the slow cooker.
Add sautéed aromatics, coconut milk, canned tomatoes, korma curry paste, garam masala, turmeric, salt, and pepper.
Step 3: Cook
Cover and cook on LOW for 5–6 hours or on HIGH for 2.5–3 hours until the chicken is tender.
Step 4: Finish the Sauce
Stir in Greek yogurt (and ground almonds if using).
Let it heat through without boiling.
Step 5: Serve
Garnish with fresh cilantro and serve hot over steamed rice or with naan bread.
What to Serve It With
Steamed basmati or jasmine rice
Warm naan or flatbread
Simple cucumber and yogurt salad
Roasted or sautéed vegetables
Pickled onions for a tangy side
Variations / Substitutions
Vegetarian Version: Use chickpeas or paneer instead of chicken.
Creamier Sauce: Add a splash of heavy cream at the end.
Nut-Free Option: Skip the ground almonds.
More Heat: Add extra chili powder or sliced fresh chilies.
Different Protein: Try with turkey or lamb.
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 2 months.
Reheat: Gently reheat on the stove or microwave until hot.
Tip: Add a splash of coconut milk when reheating to refresh the sauce.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier during slow cooking.
How spicy is this Chicken Korma?
Traditionally mild, but you can adjust the heat to your liking.
Can I skip browning the chicken?
Yes, but browning adds extra flavor.
Will the yogurt curdle?
Not if you stir it in at the end and avoid boiling.
Can I make this on the stovetop instead?
Absolutely! Simmer gently until the chicken is tender.
Final Thoughts
Slow Cooker Chicken Korma brings luxurious flavors and tender textures to your table with minimal effort.
It’s cozy, comforting, and packed with authentic Indian-inspired spices.
Whether served over fluffy rice or scooped up with warm naan, every bite is pure comfort food bliss!
Full Recipe Card
Ingredients
2 pounds chicken thighs or breasts, cut into chunks
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 (14 oz) can coconut milk
1/2 cup Greek yogurt
1 (14 oz) can diced tomatoes
3 tablespoons korma curry paste (or powder)
1 teaspoon garam masala
1/2 teaspoon turmeric
Fresh cilantro, for garnish
Instructions
(Optional) Sauté onion, garlic, and ginger until fragrant.
Place chicken in slow cooker.
Add aromatics, coconut milk, tomatoes, curry paste, spices, salt, and pepper.
Cook on LOW for 5–6 hours or HIGH for 2.5–3 hours.
Stir in Greek yogurt (and almonds if using) before serving.
Garnish with cilantro. Serve hot with rice or naan.
