Slow Cooker Chicken Korma Recipe

I absolutely love this Slow Cooker Chicken Korma Recipe because it’s one of those gems that fills your kitchen with the most comforting and inviting aromas, without you having to hover over the stove for hours. It’s wonderfully rich and creamy, thanks to the coconut milk and yogurt marinade, and the slow cooking makes the chicken incredibly tender — perfect for a hassle-free weeknight dinner or a lazy weekend meal.

When I first tried this recipe, I was amazed at how the spices blended so beautifully without being overpowering, giving it that authentic korma flavor that’s both mild and fragrant. You’ll find that the slow cooker does all the magic for you, so you get to enjoy all those complex tastes with minimal effort. Plus, it’s great for meal prep or entertaining since you can make it ahead and let the slow cooker do most of the work.

this …

Ingredients You’ll Need

These ingredients come together to create a beautifully spiced, creamy korma sauce that clings perfectly to tender chicken thighs. Several pantry staples paired with fresh aromatics make this recipe both accessible and impressive.

• Greek yogurt: Using full-fat Greek yogurt anchors the marinade with creaminess and tang.
• Garam masala: The warming spice blend that gives korma its signature depth.
• Ground cumin & coriander: Fundamental spices that add earthiness and fragrance.
• Curry powder: Adds a balanced mild heat and color.
• Turmeric: For that beautiful golden hue and subtle bitterness.
• Chili powder & flakes: Adds just the right kick without overwhelming the dish.
• Lemon zest: A bright note that cuts through the richness.
• Boneless, skinless chicken thighs: They stay juicy and tender even after slow cooking.
• Yellow onion & shallot: Both provide sweetness and complexity.
• Garlic & fresh ginger: Essential aromatic flavors for authentic Indian-inspired dishes.
• Olive oil: Used for browning chicken and sautéing aromatics, but feel free to use ghee for extra richness.
• Tomato paste: Adds depth and slight acidity to balance the sauce.
• Full-fat coconut milk: The luxurious finish that gives the korma its creamy texture.

Variations

I love giving this Slow Cooker Chicken Korma Recipe little twists depending on what’s in season or what my family’s craving. Feel free to personalize it with different proteins or extra veggies—you’ll find it’s surprisingly flexible while still staying true to its creamy, comforting roots.

• Vegetable Korma: I’ve swapped chicken for cauliflower, potatoes, and peas for a hearty vegetarian version that everyone enjoyed.
• Spice Level Adjustments: For a milder dish, I reduce the chili flakes; if you like a bit more heat, adding fresh green chilies works wonders.
• Using Chicken Breast: If you prefer leaner meat, breast works too, but watch the cooking time closely to avoid drying out.
• Nut Addition: Toasted cashews or almonds blended into the sauce make it even richer and add a lovely nutty flavor.

How to Make Slow Cooker Chicken Korma Recipe

Step 1: Marinate for Maximum Flavor

Start by mixing the Greek yogurt with all your spices—garam masala, cumin, coriander, curry powder, turmeric, chili powder, chili flakes—and lemon zest in a large bowl. I like to season the chicken thighs with salt and pepper, then toss them in this fragrant marinade, making sure every piece is well coated. Cover and pop it in the fridge, or leave it out at room temp for at least 30 minutes if you’re short on time. Pro tip: marinating overnight gives the flavors a chance to really penetrate the meat, turning out even more delicious.

Step 2: Brown the Chicken For Added Depth

Using a skillet or the sauté function on your slow cooker, heat olive oil and brown the chicken pieces on all sides, about 2 to 3 minutes per side. This little step might feel extra, but trust me—it adds a beautiful caramelized flavor that your slow cooker alone can’t match. Remember not to overcrowd the pan; brown in batches if you need to, setting browned chicken aside before moving to the next batch.

Step 3: Sauté Aromatics to Build the Base

In the same skillet, add a bit more oil if needed, then sauté the chopped onion, shallot, garlic, and fresh ginger until they turn golden and fragrant—usually around 10 minutes. This is the secret behind that rich, layered flavor in your korma sauce. Don’t rush this part; gentle cooking unlocks the natural sweetness in these aromatics that really rounds out the dish.

Step 4: Bring the Sauce Together

Once your aromatics are ready, stir in the reserved marinade, tomato paste, the remaining teaspoon of turmeric, and full-fat coconut milk. Let it all simmer gently, stirring to combine everything into a luscious sauce.

Step 5: Slow Cook the Korma to Perfection

Transfer the browned chicken and any juices back to the slow cooker, pour over the sauce, and stir lightly to coat the pieces in that delicious mixture. Cover and cook on low for 6 hours if you have the time—this creates ultra-tender chicken—or use the high setting for about 3 hours if you’re pressed for time. Either way, you’ll end up with a dish that’s bursting with flavor and perfectly cooked.

How to Serve Slow Cooker Chicken Korma Recipe

Garnishes

I love finishing this chicken korma with a handful of fresh coriander (cilantro) leaves to add a bright, herbal note that lifts the creamy sauce. Sometimes, I sprinkle on toasted slivered almonds or a dash of garam masala for extra flair. These small touches really make the dish feel special, and it’s super easy to do.

Side Dishes

My go-to sides are fluffy basmati rice and warm naan bread—both perfect for soaking up every bit of that rich korma sauce. Occasionally, I add a simple cucumber raita or a fresh salad on the side to balance the warmth of the curry with some cool crunch.

Creative Ways to Present

For special dinners, I like serving the chicken korma in small bowls topped with pomegranate seeds and a drizzle of yogurt sauce to add color and freshness. You can also plate it alongside saffron rice for an elegant touch that feels indulgent but is still easy to prepare.

Make Ahead and Storage

Storing Leftovers

After cooking, I let the chicken korma cool down completely before transferring it to airtight containers for the fridge. It keeps beautifully for up to 4 days, and actually tastes even better the next day as the flavors continue to meld.

Freezing

I’ve had great success freezing this korma in portioned containers. Just make sure you leave some room for expansion. When you’re ready to eat, thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat leftovers slowly on the stovetop over low heat to keep the chicken tender and the sauce creamy. Adding a splash of water or coconut milk while reheating helps bring the sauce back to that perfect consistency.

FAQs

Final Thoughts

This Slow Cooker Chicken Korma Recipe has become one of my absolute favorites for a reason—it’s easy, flavorful, and consistently hits that sweet spot between indulgent and comforting. I love how it fills the house with amazing smells while I get other things done, and my family goes crazy for it every single time. I’m confident you’ll enjoy making and sharing it just as much as I do, and maybe it’ll become your go-to slow cooker recipe too.

Print