Easy Slow Cooker Chicken Korma for a Cozy Night In
There is nothing like coming home to the smell of warming spices on a cold winter evening.
This slow cooker chicken korma is your new favorite way to end a long day. It feels like a warm hug in a bowl. You deserve a dinner that is both easy and incredibly nourishing.
Why This Recipe Is a Winner
This recipe is a winner because it does all the hard work for you. It is perfect for busy winter weeknights when your schedule feels full. The velvety almond sauce develops a deep flavor that usually takes hours to achieve.
You will love how the chicken becomes tender and succulent in the slow cooker. It is a mild curry that the whole family can enjoy together. It uses simple pantry staples to create a restaurant-quality meal at home.
Simple Method
Making this dish is incredibly straightforward and stress-free for any home cook. You start by briefly sautéing your aromatics to unlock their full potential. Then, your slow cooker takes over the rest of the process. It is a set-and-forget meal that guarantees a delicious result every time.
Ingredients You’ll Need
This recipe uses fresh aromatics and ground almonds for a naturally thick and creamy texture.
- 800g boneless, skinless chicken thighs, cut into 3cm chunks
- 2 large onions, finely diced
- 3 cloves garlic, minced
- 25mm piece of fresh ginger, grated
- 2 tablespoons ghee or vegetable oil
- 100g ground almonds
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon ground cardamom
- 250ml low-sodium chicken stock
- 150ml Greek yogurt, at room temperature
- 200ml full-fat coconut milk
- 1 tablespoon honey
- Salt and white pepper to taste
- Fresh cilantro and toasted flaked almonds for garnish
Cooking Steps
- Heat ghee in a large skillet over medium heat; sauté onions until soft and translucent, approximately 8 minutes.
- Add garlic and ginger to the skillet; cook for 1 minute until fragrant.
- Stir in turmeric, cumin, coriander, and cardamom; toast the spices for 30 seconds while stirring constantly.
- Transfer the onion and spice mixture into the slow cooker basin.
- Add the chicken pieces, ground almonds, chicken stock, and honey to the slow cooker; stir well to combine.
- Cover and cook on ‘High’ for 3 to 4 hours or ‘Low’ for 6 to 7 hours until chicken is tender and cooked through.
- Thirty minutes before the end of the cooking cycle, whisk together the Greek yogurt and coconut milk in a small bowl, then stir into the slow cooker.
- Stir in the garam masala and season with salt and white pepper to taste.
- Continue cooking for the remaining 30 minutes to allow the sauce to thicken slightly.
- Garnish with fresh cilantro and toasted almond flakes before serving with basmati rice or naan bread.
Best Ways to Enjoy It
Serve this warm in wide bowls over a bed of fluffy basmati rice. The rice will soak up every drop of that creamy korma sauce. Add a piece of warm naan bread on the side for dipping. It is the ultimate comfort food for a quiet night in.
Keep It Fresh
Store any leftovers in an airtight container in the fridge for three days. The flavors often taste even better the next day. Reheat gently on the stove over low heat until piping hot. You can also freeze this meal for up to two months. It is a great way to get ahead on meal prep.
Recipe Tips
- Ensure your yogurt is at room temperature to prevent curdling in the sauce.
- Don’t skip toasting the spices in the pan for the best aromatic flavor.
- Avoid using chicken breast as it can dry out during the long cook time.
- Whisk the coconut milk and yogurt together before adding them to the slow cooker.
- Double the batch during the holidays to feed a hungry crowd easily.
- Add a squeeze of fresh lime juice at the end for a bright finish.
- Use a high-quality garam masala for the most authentic taste.
Easy Flavor Ideas
- In summer, swap the chicken for hearty chunks of cauliflower and chickpeas.
- Swap the honey for maple syrup if you prefer a different sweetness.
- Add a handful of golden raisins for a traditional sweet and savory touch.
- Stir in a bag of fresh spinach at the very end for extra greens.
Quick Answers
Can I make this dairy-free?
Yes, you can easily adapt this recipe. Simply use more coconut milk instead of the Greek yogurt. Use vegetable oil instead of ghee for the sautéing step.
Is this recipe spicy?
This is a very mild curry. It focuses on aromatic spices rather than heat. It is a wonderful choice for children or those who dislike spicy food.
Can I cook this on low all day?
Yes, you can cook this on the low setting for 6 to 7 hours. This makes it perfect for putting on before you head out for work. Just add the creamy elements when you return.
I hope this slow cooker chicken korma brings warmth to your winter table. It is a simple joy that makes any weeknight feel special. Happy cooking!
— Clara
Ingredients
Method
- Heat ghee in a large skillet over medium heat; sauté onions until soft and translucent, approximately 8 minutes.
- Add garlic and ginger to the skillet; cook for 1 minute until fragrant.
- Stir in turmeric, cumin, coriander, and cardamom; toast the spices for 30 seconds while stirring constantly.
- Transfer the onion and spice mixture into the slow cooker basin.
- Add the chicken pieces, ground almonds, chicken stock, and honey to the slow cooker; stir well to combine.
- Cover and cook on 'High' for 3 to 4 hours or 'Low' for 6 to 7 hours until chicken is tender and cooked through.
- Thirty minutes before the end of the cooking cycle, whisk together the Greek yogurt and coconut milk in a small bowl, then stir into the slow cooker.
- Stir in the garam masala and season with salt and white pepper to taste.
- Continue cooking for the remaining 30 minutes to allow the sauce to thicken slightly.
- Garnish with fresh cilantro and toasted almond flakes before serving with basmati rice or naan bread.
