Slow cooker chicken korma is rich, creamy, and warmly spiced with a silky sauce that coats tender chicken pieces. The yogurt-marinated chicken and coconut milk make a sauce that is both tangy and smooth, with gentle warmth from turmeric, cumin, and coriander. This recipe is simple to set up in the morning and come home to a restaurant-style curry with almost no hands-on time. Serve it over steamed rice and warm naan for a full meal, or spoon it over roasted vegetables for a lighter plate. If you like trying different slow-cooker dinners, this recipe sits nicely alongside a dish like a slow cooker chicken piccata recipe for varied weeknight menus.

Why You’ll Love This Slow Cooker Chicken Korma

Hands-off cooking: set it and forget it — 6–8 hours on low or 3–4 hours on high.
Deep, layered flavor from a simple yogurt marinade and korma paste.
Luxuriously creamy sauce thanks to coconut milk and yogurt.
Tender chicken that pulls apart easily without drying out.
Flexible: workday-friendly, weekend batch-cooking, or warm comfort food.
Minimal active prep: a quick sauté of aromatics before the slow cooker.
Crowd-pleaser: mild, fragrant curry that kids and adults enjoy.
Easy to scale up or down for meal prep or a dinner party.

What Is Slow Cooker Chicken Korma?

Slow cooker chicken korma is a mild, creamy curry made by slow-cooking marinated chicken with aromatics, tomatoes, korma curry paste, and coconut milk. It combines the yogurt tang of a traditional korma marinade with coconut milk for a rounded, velvety sauce. The slow cooker lets spices meld and the chicken become tender without constant stirring. The result is comfort-food with an elegant feel — gentle spice, fragrant warmth, and a rich mouthfeel. It’s great for weeknight dinners, casual gatherings, or meal prep when you want low-effort, high-reward food.

Ingredients for Slow Cooker Chicken Korma

For the Base (marinade & chicken)

2 lbs chicken, cut into pieces
1 cup yogurt
Salt to taste

For the Sauce & Aromatics

2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
2 tomatoes, chopped
1 cup coconut milk
2 tablespoons korma curry paste
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander

To Serve

Fresh cilantro for garnish
Rice and naan for serving

Ingredient Notes (Substitutions, Healthy Swaps)

Yogurt: Use plain whole-milk yogurt for creamier texture. For a lighter option, use low-fat yogurt but whisk it to prevent curdling.
Coconut milk: Full-fat coconut milk gives a rich sauce. For fewer calories, use light coconut milk but expect a thinner texture.
Korma curry paste: Keeps flavor consistent. If unavailable, replace with a mild curry paste or make a quick mix of garam masala + ground almonds + a pinch of sugar (optional).
Chicken: Boneless skinless thighs give more flavor and stay moist; breasts work fine but check doneness to avoid drying.
Oil: Any neutral oil (canola, sunflower) works. For a touch of aroma, use ghee (optional).
Salt: Adjust at the end after cooking — slow cookers can mute salt early on.

Step-by-Step Instructions

Step 1 – Marinate the chicken

In a bowl, combine chicken pieces with 1 cup yogurt, 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon coriander, and salt to taste. Mix well so each piece is coated. Cover and refrigerate for at least 1 hour or overnight for best flavor.
Visual cue: The chicken should look evenly coated and slightly thickened from the yogurt.

Step 2 – Sauté the aromatics
2. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5–7 minutes. Stir in minced garlic and ginger and cook 1 minute until fragrant. Transfer this mixture to the slow cooker.
Pro cue: Browning the onion slightly builds flavor; don’t rush this step.

Step 3 – Build the sauce
3. Place the marinated chicken into the slow cooker. Add the sautéed onion-garlic-ginger mix, 2 chopped tomatoes, 2 tablespoons korma curry paste, and 1 cup coconut milk. Stir gently to combine, making sure the chicken is mostly covered by sauce.

Step 4 – Slow cook until tender
4. Cover and cook on low for 6–8 hours or on high for 3–4 hours. The chicken should be fork-tender and the sauce should smell fragrant and well blended.
Pro cue: Check at the lower end of the cook time for breasts; thighs can use the full time for fall-apart texture.

Step 5 – Finish and serve
5. Taste and adjust salt. Garnish with fresh cilantro. Serve hot with rice and naan.
Visual cue: Sauce should be creamy and slightly thickened, clinging to the chicken pieces.

Pro Tips for Success

Marinate longer when you have time — overnight gives deeper flavor and more tender meat.
Brown the onion well in step 2 for a richer sauce; a little color boosts taste.
If using chicken breast, watch the time closely to avoid dryness. Start checking at 3 hours on high.
Stir once halfway through cooking if possible to distribute flavors and check liquid levels.
Adjust salt and acidity (a squeeze of lemon) at the end — it brightens the dish.
If sauce is too thin at the end, thicken by removing the lid and cooking on high for 15–30 minutes, or whisk in a small slurry of cornstarch and water.
For extra silkiness, stir in a tablespoon of butter or a splash of cream at the end (optional).

Flavor Variations

OPTIONAL: Nutty korma — stir in 2 tablespoons of ground almonds or cashew paste at the end for traditional richness.
OPTIONAL: Coconut-light — use light coconut milk and add a spoon of Greek yogurt at the end for creaminess without as much fat.
OPTIONAL: Mildly spicy — add 1/2 teaspoon cayenne or 1 chopped green chili when sautéing aromatics.
OPTIONAL: Vegetable boost — add hearty vegetables like potatoes or carrots at the start of cooking; add peas in the last 30 minutes.
OPTIONAL: Herb-forward — finish with a mix of cilantro and mint for a fresher flavor profile.
OPTIONAL: Smoky note — add 1/2 teaspoon smoked paprika for a subtle smoky layer without changing the style.

Serving Suggestions

Serve over steamed basmati rice to soak up the creamy sauce.
Warm naan on the side for scooping and sopping.
Spoon over roasted cauliflower or a bed of greens for a lower-carb dinner.
Plate with a simple cucumber-raita to cool the palate.
Garnish with toasted almond slivers for crunch and elegance.
Bring to a potluck with extra rice and naan in separate warmers for easy service.
Offer lemon wedges so guests can add brightness to their bowls.

Make-Ahead, Storage & Reheating

Make-ahead: Marinate the chicken up to 24 hours in advance to save time and deepen flavor. You can also sauté the aromatics and store them in the fridge for 1–2 days.
Fridge storage: Store cooled korma in an airtight container for up to 3–4 days.
Reheating: Warm gently over low heat on the stove, stirring occasionally. If thickened in the fridge, add a splash of water or coconut milk while reheating to restore silky texture. Microwave in short bursts, stirring between intervals.
Texture notes: The sauce may firm up in the fridge as the coconut solidifies; gentle reheating returns it to a smooth state.

Storage and Freezing Instructions

Freezing: This korma freezes well. Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Leave some headspace for expansion.
Thawing: Thaw in the refrigerator overnight before reheating.
Reheating from frozen: Reheat gently on the stove over low heat, covered, adding a splash of water or coconut milk if needed.
If you prefer not to freeze: Freeze the sauce separately from rice/naan to maintain texture; naan freezes and reheats best when toasted.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
407 kcal | 50 g | 7 g | 16 g | 2 g | 600 mg

Estimates vary by brands and portions.

FAQ About Slow Cooker Chicken Korma

Q: My sauce is too thin. How do I fix it?
A: Remove the lid and cook on high for 15–30 minutes to reduce. Or mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in, then simmer until thick.

Q: How can I prevent the chicken from drying out?
A: Use thighs for longer cooking or check breasts early. Keep the chicken mostly submerged in sauce and avoid overcooking on high.

Q: Can I use canned tomato instead of fresh?
A: Yes — swap 1 cup canned diced tomatoes or crushed tomatoes for the fresh ones. Adjust salt as needed.

Q: Is it safe to add dairy to slow cooker dishes?
A: Yogurt is safe when used in the marinade. Add delicate dairy like cream near the end and avoid high heat to prevent curdling.

Q: How many servings does this make?
A: This recipe serves about 5–6 people, depending on portion sizes and sides.

Q: Can I make this spicy?
A: Yes — add chopped chilies, cayenne, or increase the korma paste slightly. Taste as you go.

Notes

Finish with a squeeze of lemon if the sauce tastes flat; it brightens the spices.
Toast a few whole spices (cumin seeds or a bay leaf) in the oil before the onion for extra aroma.
If you prefer a smooth sauce, blend half the cooked mixture and stir back in for creaminess.
Garnish with fresh cilantro and a few toasted nuts for texture and a polished look.
Serve rice and naan on the side so guests can choose portions and keep naan from getting soggy.

Troubleshooting

Bland flavor: Cook longer on low to let flavors develop, and finish with salt and a splash of lemon.
Overcooked dry chicken: Use thighs next time or check earlier when using breasts. Slice larger pieces for shorter total cook time.
Too watery: Remove lid and reduce sauce on high or thicken with cornstarch slurry.
Sauce too thick after refrigeration: Gently reheat and add coconut milk or water to loosen it.
Burned bottom (rare in slow cooker): Lower the heat, transfer contents to a clean cooker, and salvage the top portion. Clean the pot to avoid future burning.
Curry too spicy: Stir in plain yogurt or a small spoon of sugar to mellow heat, and serve with cooling raita.

Final Thoughts

This slow cooker chicken korma delivers deep, comforting flavor with little effort. The yogurt marinade and coconut milk create a creamy, balanced sauce that warms the whole kitchen and feeds a crowd with ease. Try it for a busy weeknight or your next casual dinner — it’s reliable, forgiving, and easy to adapt. For another take on slow-cooker chicken recipes and technique ideas, see this helpful guide: The Best Slow Cooker Chicken Korma – Savvy Bites.