Slow Cooker Lamb or Chicken Korma
Indulge in the rich and aromatic flavors of this Slow Cooker Lamb or Chicken Korma, a comforting dish perfect for weeknight dinners and special occasions alike. Tender chunks of lamb or chicken are slow-cooked to perfection in a velvety sauce made with yogurt, coconut milk, and a fragrant blend of spices like garam masala, turmeric, and cumin. Ground almonds add a subtle nuttiness, while a touch of cinnamon and bay leaves infuse the dish with warmth. This easy slow cooker recipe allows you to achieve a restaurant-quality Indian curry right at home with minimal effort. Serve this creamy and flavorful korma over fluffy basmati rice or with warm naan bread, and garnish with fresh cilantro for a stunning finish. Perfect for meal prep or entertaining, this korma is a must-try for lovers of hearty, spiced comfort food.
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Recipe Information
Ingredients
- 2 pounds Lamb (boneless, trimmed, and cut into 1-2 inch cubes) or Chicken (boneless thighs or breasts, cubed)
- 2 tablespoons Cooking oil or ghee
- 2 large Yellow onion, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 2 teaspoons Ground coriander
- 1.5 teaspoons Ground cumin
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Garam masala
- 0.5 teaspoon Cayenne pepper (optional, adjust to taste)
- 1.5 teaspoons Salt
- 1 cup Plain yogurt (whole milk or low-fat)
- 1 cup Coconut milk
- 0.5 cup Ground almonds
- 1 Cinnamon stick
- 2 Bay leaves
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 4 servings Cooked basmati rice or naan bread (for serving)
Instructions
Heat the cooking oil or ghee in a skillet over medium heat. Add the chopped onions and sauté for about 5-7 minutes, until golden brown.
Stir in the minced garlic and ginger. Cook for another 1-2 minutes until fragrant.
Add the ground coriander, ground cumin, turmeric, garam masala, cayenne pepper (if using), and salt to the skillet. Stir well to coat the onions in the spices.
Transfer the onion mixture to your slow cooker.
In a mixing bowl, whisk together the yogurt, coconut milk, and ground almonds. Pour this mixture into the slow cooker, stirring to combine with the onions and spices.
Nestle the lamb or chicken into the sauce, ensuring the pieces are coated evenly.
Add the cinnamon stick and bay leaves to the slow cooker.
Cover and cook on the low setting for 6-7 hours, or until the meat is tender and fully cooked. If using chicken breasts, check for doneness around 5-6 hours to prevent overcooking.
Remove the cinnamon stick and bay leaves before serving.
Garnish the korma with fresh cilantro and serve hot with basmati rice or naan bread.
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 934 mg | 41% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 10.9 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 210 mg | 16% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1065 mg | 23% | |
*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.
