Slow Cooker Chicken Korma
Dive into the rich, aromatic world of Indian cuisine with this Slow Cooker Chicken Korma, a luxurious blend of tender chicken thighs, creamy coconut milk, and warm spices like garam masala, cumin, and turmeric. Marinated in Greek yogurt for ultimate tenderness and infused with garlic, ginger, and tomato paste, this dish delivers authentic flavor with minimal effort. Ground almonds add a velvety texture to the sauce, while the slow cooker does all the heavy lifting, transforming simple ingredients into a fragrant masterpiece. Perfectly paired with basmati rice or naan, this easy-to-make korma is a comforting, restaurant-quality meal you can enjoy right at home. Ideal for busy weeknights or cozy weekend dinners, this recipe is a must-try for lovers of flavorful slow-cooked dishes.
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Recipe Information
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- 1 cup plain Greek yogurt
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons tomato paste
- 1 cup coconut milk
- 1 cup almonds, ground (or almond flour)
- 2 tablespoons vegetable oil
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground turmeric
- 0.5 teaspoons chili powder (adjust to taste)
- 1 teaspoon salt
- 1 teaspoon sugar
- 0.25 cup fresh cilantro, chopped (for garnish)
- cooked basmati rice or naan (for serving)
Instructions
Pat the chicken thighs dry with paper towels and cut them into bite-sized pieces. Set aside.
In a bowl, whisk together the Greek yogurt, garam masala, cumin, coriander, turmeric, chili powder, and salt to create a marinade.
Add the chicken pieces to the marinade. Mix to coat thoroughly. Cover and refrigerate for at least 1 hour or overnight for best results.
Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.
Stir in the minced garlic, grated ginger, and tomato paste. Cook for 1–2 minutes until fragrant.
Transfer the sautéed onion mixture to the slow cooker. Add the marinated chicken, coconut milk, ground almonds, and sugar.
Stir everything together until well combined. Cover the slow cooker and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is tender and infused with the flavors.
Once cooked, taste and adjust seasoning if needed. If the sauce is too thick, add a splash of water or coconut milk to reach your desired consistency.
Garnish with fresh chopped cilantro before serving.
Serve hot with basmati rice or naan bread for a complete meal.
Nutrition Facts
Calories |
2937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.7 g | 211% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 875 mg | 292% | |
| Sodium | 3129 mg | 136% | |
| Total Carbohydrate | 128.7 g | 47% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 43.0 g | ||
| Protein | 234.9 g | 470% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 828 mg | 64% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3962 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
