Creamy Slow Cooker Chicken Korma
A rich and creamy chicken korma made easy in the slow cooker, perfect for busy families and those new to Indian cuisine.
Equipment
- 1 slow cooker
- 1 Mixing bowl large
- 1 knife
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken thighs cut into pieces
- 1 large onion finely chopped
- 4 cloves garlic minced
- 1 inch ginger grated
- 1 cup coconut milk
- 1/2 cup plain yogurt
Spices
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
- 1/2 tsp chili powder
- Salt and pepper to taste
Instructions
Preparation
- Cut the chicken into bite-sized pieces. Chop the onion, mince the garlic, and grate the ginger.
- In a large bowl, combine the cumin, coriander, turmeric, garam masala, and chili powder.
- Add the chicken, onion, garlic, ginger, coconut milk, and yogurt to the slow cooker. Stir well to combine.
Cooking
- Set the slow cooker to low and cook for 6-8 hours, or on high for 3-4 hours.
- Check seasoning towards the end of cooking. Add salt and pepper as needed.
Serving
- Garnish with fresh cilantro and serve with basmati rice or naan.
Storage
- Store leftover korma in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers on the stovetop or in the microwave until heated through.
Notes
Pro Tips: For extra creaminess, stir in heavy cream at the end of cooking.
Ingredient Substitutions: Use chicken breasts instead of thighs for a leaner option.
How to Serve: Serve with rice or naan for a complete meal.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prep all ingredients the night before for a quick assembly in the morning.
Ingredient Substitutions: Use chicken breasts instead of thighs for a leaner option.
How to Serve: Serve with rice or naan for a complete meal.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prep all ingredients the night before for a quick assembly in the morning.