Slow Cooker Chicken Korma

This Slow Cooker Chicken Korma brings together tender chicken thighs marinated in a fragrant mix of spices and creamy yogurt, then slow-cooked with coconut milk and tomato paste to create a luscious Indian-inspired curry. It is an effortless dish that lets you walk away while the flavors develop deeply, making it perfect for busy days or when you want a comforting meal without constant attention. The result is a rich, aromatic korma best served with fluffy basmati rice or warm naan bread for soaking up the sauce.

I first tried making this recipe on a chilly weekend and now it’s a go-to for cozy dinners when I want something special but fuss-free. Family and friends always ask for seconds because the spices feel authentic yet approachable.

Ingredients

• Full-fat Greek yogurt: for marinating chicken, which tenderizes and adds creaminess
• Garam masala: essential for that warm, classic Indian spice flavor& opt for a fresh jar for the best aroma
• Ground cumin and coriander: which add earthy depth and subtle citrus notes
• Mild or medium curry powder and turmeric: to bring vibrant color and gentle heat& choose good quality turmeric to avoid bitterness
• Chili powder and chili flakes: for controlled heat& adjust to taste based on your spice preference
• Fresh lemon zest: providing brightness that cuts through the richness
• Boneless skinless chicken thighs: because they stay moist and soak up spices beautifully
• Yellow onion and shallot: create a sweet and savory base when sautéed
• Garlic and fresh ginger: for pungent warmth and a fragrant kick
• Tomato paste: which deepens the sauce’s flavor and adds slight sweetness
• Full-fat coconut milk: giving a silky texture and mellow coconut aroma
• Olive oil: for sautéing the aromatics and browning chicken

Instructions

Marinate the Chicken:

Combine Greek yogurt, garam masala, cumin, coriander, curry powder, one teaspoon turmeric, chili powder, chili flakes, and lemon zest in a large bowl. Season the chicken lightly with salt and pepper, add it to the marinade, and turn until every piece is coated. Cover and let marinate for at least 30 minutes at room temperature or longer in the refrigerator for deeper flavor infusion.

Brown the Chicken:

Heat olive oil in a skillet or use the slow cooker’s sauté function over medium heat. Remove chicken from the marinade, saving the leftover marinade for later. Brown the chicken pieces on all sides in batches, cooking about two to three minutes per side until they develop a caramelized and golden crust. Set browned chicken aside to rest.

Sauté Aromatics:

Using the same skillet or slow cooker pot, add more olive oil if needed. Add chopped yellow onion, shallot, minced garlic, and grated ginger. Cook on medium-low heat for about ten minutes, stirring occasionally, until the mixture is soft, golden, and fragrant. This step builds a flavorful base that will enrich the korma sauce.

Build the Sauce:

Pour in the reserved marinade along with tomato paste, the remaining teaspoon of turmeric, and coconut milk. Stir the ingredients together thoroughly to combine all elements evenly. Allow the mixture to come to a gentle simmer, which helps the flavors meld beautifully.

Slow Cook the Chicken:

Return the browned chicken and any juices back to the slow cooker, stirring to ensure the meat is fully coated in the sauce. Cover and cook on low heat for six hours or on high for three hours. The chicken should become exceptionally tender and infused with the aromatic, spiced sauce by the end.

Serve:

Garnish the finished korma with fresh chopped coriander, toasted almonds, or a spoonful of yogurt if you like. Serve alongside warm basmati rice and naan bread to complete the comforting meal.

My favorite ingredient here is the garam masala& it brings a warm complexity that makes the korma feel truly special. One of my best memories is making this dish for a weekend gathering and realizing how effortlessly it impressed guests, making everyone feel cared for with minimal effort.

Storage Tips

Allow the korma to cool completely before transferring it to airtight containers. It will keep in the refrigerator for up to four days. Reheat gently on the stove or in the microwave stirring occasionally to prevent separation. For longer storage, freeze in portion-sized containers for up to three months. Thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

Chicken thighs can be replaced with chicken breasts but note thighs stay more flavorful and moist in slow cooking Full-fat coconut milk can be swapped for light coconut milk if you prefer a lighter sauce, though it will be less creamy If you cannot find garam masala, use a mixture of ground cinnamon, cardamom, cloves, and nutmeg as a substitute Greek yogurt can be replaced with plain yogurt but avoid flavored or low-fat varieties for best marinating effect

Serving Suggestions

Serve this korma with fragrant basmati rice to soak up all the sauce Warm naan or paratha bread complements the creamy curry perfectly and adds a satisfying texture A simple cucumber raita or fresh salad on the side balances the spices with cool freshness

This slow cooker chicken korma is perfect for a cozy night in, delivering rich flavors with minimal effort.

FAQs about Recipes

→ What cut of chicken works best?

Boneless, skinless chicken thighs provide a tender, juicy texture perfect for slow cooking.

→ Can I marinate the chicken longer?

Yes, marinating overnight enhances the depth of flavor and tenderness.

→ What spices create the signature flavor?

Garam masala, cumin, coriander, turmeric, chili powder, and lemon zest combine for a fragrant and balanced taste.

→ How should I serve this dish?

It’s excellent served alongside basmati rice or warm naan bread to soak up the creamy sauce.

→ Can I make it without a slow cooker?

Yes, after browning the chicken and sautéing aromatics, simmer gently on the stovetop until tender.

→ What garnishes complement this dish?

Fresh coriander leaves, toasted almonds, or a swirl of yogurt add texture and brightness.