Description
A comforting Slow Cooker Chicken Korma recipe featuring tender chicken thighs marinated in spiced Greek yogurt and slow-simmered in creamy coconut milk with aromatic Indian spices. This flavorful dish is perfect for an effortless weeknight dinner, delivering rich, fragrant flavors without much hands-on time.
Ingredients
Scale
Marinade
- 175 g full-fat Greek yogurt
- 1 tbsp garam masala
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- ¼ tsp mild or medium curry powder
- 1 tsp turmeric (from 2 tsp total)
- 1 tsp chili powder
- 1 tsp chili flakes
- Zest of 1 lemon
- Salt and pepper to season
Chicken and Aromatics
- 1 kg boneless, skinless chicken thighs, halved
- 1 medium yellow onion, chopped
- 1 shallot, finely chopped
- 6 cloves garlic, minced
- 2-inch piece fresh ginger, minced
- 1 tbsp olive oil (plus more if needed)
- 4 tbsp tomato paste
Cooking Liquids
- 400 ml full-fat coconut milk
- 1 tsp turmeric (remaining from total 2 tsp)
Instructions
- Marinate the chicken: In a large bowl, combine the full-fat Greek yogurt, garam masala, ground cumin, ground coriander, curry powder, 1 tsp turmeric, chili powder, chili flakes, lemon zest, salt, and pepper. Add the chicken thighs and coat thoroughly. Cover and refrigerate for at least 1 hour or overnight for maximum flavor infusion.
- Prepare the aromatics: Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion, shallot, minced garlic, and ginger. Sauté until onions are soft and translucent, about 5-7 minutes. Stir in the tomato paste and cook for another 2 minutes until fragrant.
- Assemble in slow cooker: Transfer the sautéed aromatics and tomato paste mixture to the slow cooker. Add the marinated chicken thighs along with any remaining marinade. Pour in the coconut milk and sprinkle the remaining 1 tsp turmeric over the top. Stir gently to combine all ingredients.
- Cook the korma: Cover the slow cooker and cook on low for 6 hours (360 minutes) or until the chicken is tender and fully cooked through. The sauce should be creamy and aromatic.
- Finish and serve: Taste and adjust seasoning with salt and pepper if necessary. Serve the chicken korma hot, ideally over steamed basmati rice or with warm naan bread to soak up the delicious sauce.
Notes
- Slow Cooker Chicken Korma: Marinated in spiced yoghurt and simmered in coconut milk, this easy recipe combines tender chicken with aromatic spices for a comforting, flavourful dinner.
- Perfect for any night of the week and ideal for meal prepping or a hands-off cooking approach.
- You can adjust the chili powder and flakes to control the heat level according to your preference.
- Use boneless, skinless chicken thighs for the best texture and flavor absorption.
- Leftovers keep well in the refrigerator for up to 3 days and freeze beautifully for up to 1 month.
Nutrition
- Serving Size: 1 serving
- Calories: 535 kcal
- Sugar: 5 g
- Sodium: 325 mg
- Fat: 36 g
- Saturated Fat: 10 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 210 mg
