Slow Cooker Chicken Korma
A rich and creamy mild curry made with yogurt-marinated chicken, aromatics, korma curry paste, and coconut milk, slow-cooked for incredible flavor.
Ingredients
For the Base (marinade & chicken)
- 2 lbs chicken, cut into pieces Boneless skinless thighs work best for flavor.
- 1 cup yogurt Use plain whole-milk yogurt for creamier texture.
- to taste Salt Adjust salt to taste after cooking.
For the Sauce & Aromatics
- 2 tablespoons vegetable oil Any neutral oil works, ghee adds aroma.
- 1 onion, finely chopped Browning builds flavor.
- 2 cloves garlic, minced Freshly minced for best flavor.
- 1 tablespoon ginger, minced Fresh ginger adds warmth.
- 2 tomatoes, chopped Fresh tomatoes provide acidity.
- 1 cup coconut milk Full-fat coconut milk gives a rich sauce.
- 2 tablespoons korma curry paste For consistent flavor.
- 1 teaspoon turmeric Adds color and earthiness.
- 1 teaspoon cumin Enhances flavor.
- 1 teaspoon coriander Ground coriander complements the spice blend.
To Serve
- Fresh cilantro for garnish Adds freshness.
- Rice and naan for serving Serve alongside for a full meal.
Instructions
Marinate the Chicken
- In a bowl, combine chicken pieces with yogurt, turmeric, cumin, coriander, and salt. Mix well, cover, and refrigerate for at least 1 hour or overnight.
Sauté the Aromatics
- Heat vegetable oil in a skillet over medium heat. Cook the onion until soft and translucent, about 5–7 minutes. Stir in garlic and ginger, and cook for 1 more minute. Transfer to slow cooker.
Build the Sauce
- Place marinated chicken into the slow cooker. Add sautéed aromatics, chopped tomatoes, korma curry paste, and coconut milk. Stir gently to combine.
Slow Cook Until Tender
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
Finish and Serve
- Taste and adjust salt. Garnish with fresh cilantro and serve hot with rice and naan.
Notes
For extra silkiness, stir in a tablespoon of butter or cream at the end. If sauce is too thin, reduce on high after cooking.