The Best Slow Cooker Chicken Korma Recipe

There’s something undeniably comforting about a rich, creamy chicken korma. The tender chicken, the fragrant spices, and that velvety sauce—it’s the kind of dish that makes you want to savor every bite. What makes this version special? It’s all about the slow cooker. The low, gentle heat allows the flavors to meld beautifully, making the chicken incredibly tender without any extra effort. Plus, it’s ridiculously easy to prepare.

this RECIPE

A little backstory: my love for chicken korma

The first time I had chicken korma was at a tiny family-run Indian restaurant, where the chef took the time to explain how slow cooking brings out the best in the spices. I was hooked. I tried making it at home, but it never quite tasted the same—until I discovered the magic of a slow cooker. One bite of this korma, and I knew I had cracked the code. Now, it’s a go-to comfort meal, perfect for lazy Sundays or impressing dinner guests with minimal effort.

The origins of korma: a royal dish

Korma has roots in Mughlai cuisine, dating back to the royal kitchens of India. The word “korma” comes from the Urdu word “qorma,” meaning “to braise.” Traditionally, korma involves slow-cooking meat with yogurt, cream, and a blend of aromatic spices. Over time, different regions have put their own spin on it, but the slow-cooked, mildly spiced sauce remains its signature feature. This slow cooker version stays true to the rich, creamy essence of korma while making it incredibly easy to prepare at home.

Let’s talk ingredients: why they matter

Every ingredient in this recipe plays a role in creating that deep, layered flavor.

• Chicken thighs: These stay juicy and tender in the slow cooker, but if you prefer leaner meat, chicken breasts work too—just reduce the cooking time slightly.
• Greek yogurt: Adds tanginess and tenderizes the chicken. Full-fat is best for a richer texture, but you can use a lower-fat version if needed.
• Garam masala: A warming spice blend that gives korma its signature depth.
• Cumin, coriander, and turmeric: Essential for that earthy, slightly citrusy balance. Turmeric also adds that golden color.
• Chili powder and flakes: These give a gentle warmth rather than intense heat, but you can adjust to taste.
• Lemon zest: A little brightness to balance the richness.
• Onion, shallot, garlic, and ginger: The aromatic base that builds the flavor.
• Coconut milk: Adds creaminess without overpowering the spices. Make sure to use full-fat for the best consistency.
• Tomato paste: Brings a subtle tang and enhances the umami depth of the sauce.

Essential kitchen tools for this recipe

• Slow cooker: The star of the show. If yours has a sear function, even better.
• Large mixing bowl: For marinating the chicken.
• Skillet: If your slow cooker doesn’t have a sauté function, you’ll need this to brown the chicken and aromatics.
• Sharp knife: Prepping onions and ginger is much easier with a good knife.

Step-by-step: how to make slow cooker chicken korma

1. Marinate the chicken

In a large bowl, mix the Greek yogurt with garam masala, cumin, coriander, chili powder, chili flakes, curry powder, and 1 teaspoon of turmeric. Toss in the chicken, making sure every piece is well-coated. Let it sit for at least 30 minutes (overnight is even better for deeper flavor).

2. Brown the chicken

If your slow cooker has a sear function, use it. Otherwise, heat a little oil in a skillet and brown the chicken on all sides. Don’t skip this step—it adds a deeper, caramelized flavor to the dish. Set the chicken aside, but keep the marinade.

3. Sauté the aromatics

In the same pan, add a little more oil if needed and cook the onions, shallot, garlic, and ginger for about 10 minutes, stirring occasionally, until soft and golden. This is where the magic starts—your kitchen will smell amazing.

4. Build the sauce

Stir in the leftover marinade, lemon zest, tomato paste, the remaining teaspoon of turmeric, and coconut milk. Bring it to a gentle simmer before transferring everything to the slow cooker.

5. Slow cook to perfection

Nestle the chicken back into the sauce, cover, and cook on low for 6 hours or high for 3 hours. By the time it’s done, the chicken will be melt-in-your-mouth tender, and the sauce will be thick and luscious.

Variations: make it your own

• Vegetarian twist: Swap the chicken for chickpeas and cubed sweet potatoes. They absorb the sauce beautifully.
• Dairy-free option: Use coconut yogurt instead of Greek yogurt.
• Nutty version: Blend in a spoonful of almond butter or cashew paste for extra creaminess.
• Spicy upgrade: Add extra chili flakes or a chopped green chili for more heat.
• Low-carb option: Skip the tomato paste and serve over cauliflower rice instead of regular rice.

How to serve chicken korma like a pro

Spoon the korma over fluffy basmati rice, or scoop it up with warm naan bread. A sprinkle of fresh cilantro and slivered almonds adds texture and color. If you want to get fancy, a drizzle of coconut cream on top makes it look extra inviting.

What to drink with chicken korma?

• Wine: A fruity Riesling or a lightly chilled Pinot Noir works well.
• Beer: A smooth lager or wheat beer complements the spices.
• Non-alcoholic: Mango lassi or a simple iced mint tea balances the richness.

Storage and reheating tips

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: This korma freezes beautifully. Let it cool completely before freezing in portions for up to 3 months.
• Reheating: Warm on the stovetop over low heat, adding a splash of water or coconut milk if it thickens too much.

Scaling the recipe up or down

If you’re cooking for a crowd, double the ingredients and use a larger slow cooker. For a smaller batch, halve everything, but keep the cooking time roughly the same.

Troubleshooting common issues

• Sauce too thick? Add a bit more coconut milk or water while reheating.
• Not enough spice? Taste and adjust with more garam masala or chili flakes.
• Too tangy? A pinch of sugar or a splash of coconut milk balances it out.

Give this slow cooker chicken korma a try!

This is one of those dishes that only gets better with time. Whether you’re making it for a cozy night in or meal prepping for the week, it’s bound to become a favorite. Let me know how it turns out, and don’t be afraid to tweak it to your liking!

FAQs

1. Can I use chicken breasts instead of thighs?
Yes, but reduce the cooking time slightly to prevent them from drying out.

2. What can I serve with korma besides rice?
Naan, roti, or even quinoa work well.

3. Can I make this without a slow cooker?
Absolutely! Simmer it on the stovetop over low heat for about 45 minutes.

4. How do I make it milder for kids?
Reduce or omit the chili powder and flakes.

5. Can I prep this ahead of time?
Yes! Marinate the chicken overnight, then throw everything in the slow cooker the next day.

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