Slow Cooker Chicken Korma Recipe

There’s something truly comforting about a rich, aromatic curry that slowly melds all its flavors into tender, juicy chicken. This Slow Cooker Chicken Korma Recipe is exactly that kind of dish — it’s luxurious, creamy, and packed with spice, but incredibly easy to put together since the slow cooker does all the work. I love this because it’s perfect for busy days when you want dinner ready and waiting with minimal fuss.

You’ll find that the magic of this Slow Cooker Chicken Korma Recipe is in the marinated Greek yogurt and coconut milk base, which create a creamy, tangy sauce that’s evenly spiced without being overpowering. It’s one of those recipes that impresses guests but feels like a warm hug on a regular weeknight. Trust me, once you try it, this will be a staple in your meal rotation.

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Ingredients You’ll Need

The beauty of this Slow Cooker Chicken Korma Recipe is how its ingredients work together to create richness balanced with warmth from spices. I always recommend using fresh ginger and garlic for that authentic kick, and full-fat yogurt and coconut milk to get that signature creamy texture.

• Full-fat Greek yogurt: This tangy base tenderizes the chicken and adds creaminess to the marinade.
• Garam masala: A fragrant spice blend that layers warmth and complexity throughout the curry.
• Ground cumin: Adds an earthy undertone, helping balance the sweet and spicy elements.
• Ground coriander: Offers a subtle citrusy flavor that freshens up the sauce.
• Curry powder: For a gentle heat and depth; mild or medium works best unless you like it spicier.
• Turmeric: Divided use gives a golden hue and subtle bitterness that complements the creaminess.
• Chili powder and chili flakes: For a touch of heat; adjust based on your spiciness preference.
• Lemon zest: Adds brightness that cuts through the rich coconut milk perfectly.
• Boneless, skinless chicken thighs: They’re my go-to for slow cooker recipes — juicy and tender with no fuss.
• Yellow onion and shallot: Layer flavor with sweetness and subtle sharpness.
• Garlic and fresh ginger: Essential aromatics that bring warmth and depth.
• Olive oil: For sautéing the aromatics, which really awakens their flavors before slow cooking.
• Tomato paste: Adds richness and a slight tangy sweetness to balance the dish.
• Full-fat coconut milk: The crowning creaminess that makes the sauce luxurious and silky.

Variations

One of the reasons I love this Slow Cooker Chicken Korma Recipe is how easy it is to tweak based on what you have on hand or your dietary needs. I always encourage you to make this recipe your own, whether that’s turning up the heat or using alternative proteins.

• Spicier Korma: When I want more heat, I add an extra teaspoon of chili flakes — but start low until you know your tolerance.
• Vegetarian Twist: Swap chicken for cauliflower florets and chickpeas—just reduce cooking time to avoid mushiness.
• Dairy-Free Version: Use coconut yogurt instead of Greek yogurt to keep that tang and creaminess but make it vegan-friendly.
• Nutty Korma: I’ve added ground cashews or almond butter before; it thickens the sauce and adds richness.

How to Make Slow Cooker Chicken Korma Recipe

Step 1: Marinate the Chicken

Start by combining the Greek yogurt with garam masala, cumin, coriander, curry powder, 1 tsp turmeric, chili powder, chili flakes, lemon zest, salt, and pepper. Coat the chicken thighs thoroughly with this mixture and let it sit for at least 30 minutes, or up to overnight in the fridge if you can plan ahead. I discovered that even a short marinade time makes a big difference in flavor depth.

Step 2: Sauté the Aromatics

Heat olive oil in a pan over medium heat and add the chopped onion, shallot, garlic, and ginger. Cook until softened and fragrant, about 5 minutes. I always keep an eye so they don’t brown — you want them soft and sweet to build the sauce’s flavor foundation.

Step 3: Assemble in the Slow Cooker

Transfer the sautéed aromatics to the slow cooker, add the marinated chicken, remaining turmeric, tomato paste, and coconut milk. Give it a gentle stir to combine everything evenly. You’ll love how this simple step makes the sauce come alive.

Step 4: Slow Cook and Serve

Cover and cook on low for 6 hours or on high for 3-4 hours. The chicken should be fork-tender, and the sauce thick and aromatic. I recommend checking the seasoning near the end and adjusting salt or chili flakes if needed — personal taste always wins. Once done, serve it with your favorite rice or naan.

How to Serve Slow Cooker Chicken Korma Recipe

Garnishes

I always finish my Slow Cooker Chicken Korma with a sprinkle of fresh chopped cilantro and a little toasted slivered almonds for crunch. A squeeze of fresh lemon juice right before serving also adds a nice brightness that balances the creamy sauce perfectly. These simple touches elevate the dish and make it feel special even on a weeknight.

Side Dishes

Serve this Korma with fragrant basmati rice or garlic naan to soak up all that delicious sauce. I’ve also paired it with a side of lightly spiced roasted vegetables or a simple cucumber raita to cool things down. Feel free to mix and match based on what’s in your kitchen!

Creative Ways to Present

For dinner parties, I like to ladle the Slow Cooker Chicken Korma Recipe into a wide, shallow bowl garnished with fresh herbs and nuts, then place a small bowl of mango chutney on the side. It instantly makes the experience feel authentic and inviting. You can also serve it in mini cast iron pots for that cozy, rustic vibe.

Make Ahead and Storage

Storing Leftovers

I store leftover Slow Cooker Chicken Korma in an airtight container in the fridge for up to 3 days. The flavors actually develop even more after a day, so leftovers are always a treat. Just make sure to cool it quickly before refrigerating to keep it fresh.

Freezing

This recipe freezes beautifully. I portion it into freezer-safe containers and freeze for up to 3 months. When I’m ready to eat, I thaw overnight in the fridge and reheat slowly on the stovetop to keep the sauce smooth and prevent separation.

Reheating

To reheat, gently warm the korma on low heat on the stove, stirring occasionally. If the sauce looks too thick, add a splash of water or coconut milk to restore its creaminess. Avoid microwaving as it can heat unevenly and change the texture.

FAQs

Final Thoughts

This Slow Cooker Chicken Korma Recipe has quickly become one of my go-to meals when I want something flavorful, comforting, and effortless. I remember the first time I made it; my family went crazy for the tender chicken and rich sauce. You really can’t go wrong with this recipe whether it’s a busy weekday dinner or a relaxed weekend feast. Give it a try, and I’m sure it’ll become a staple in your kitchen just like it is in mine.

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