Description
This Slow Cooker Chicken Korma is a rich and flavorful Indian-inspired dish where tender chicken thighs are marinated in a fragrant yogurt and spice mix, browned to deepen the flavor, then slow-cooked with aromatic onions, garlic, ginger, tomato paste, and creamy coconut milk. Perfectly tender and infused with warm spices, it’s an easy recipe that yields a comforting and delicious meal.
Ingredients
Scale
For the Marinade
- 175 g full-fat Greek yogurt
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- ¼ teaspoon mild or medium curry powder
- 2 teaspoons turmeric, divided
- 1 teaspoon chili powder
- 1 teaspoon chili flakes
- Zest of 1 lemon
Chicken
- 1 kg boneless, skinless chicken thighs, halved
- Salt and pepper, to season
For the Base
- 1 medium yellow onion, chopped
- 1 shallot, finely chopped
- 6 cloves garlic, minced
- 2-inch piece of fresh ginger, minced
- 1 tablespoon olive oil, plus more if needed
- 4 tablespoons tomato paste
- 400 ml full-fat coconut milk
Instructions
- Marinate the Chicken: In a large bowl, combine the Greek yogurt, garam masala, ground cumin, ground coriander, curry powder, 1 teaspoon turmeric, chili powder, chili flakes, and lemon zest. Lightly season the chicken thighs with salt and pepper, then add them to the marinade and turn to coat evenly. Cover the bowl and marinate for at least 30 minutes at room temperature, or preferably overnight in the refrigerator for deeper flavor penetration.
- Brown the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium heat (or use the sauté function on your slow cooker if it has one). Remove the chicken from the marinade, reserving the marinade for later use. Brown the chicken pieces on all sides in batches, about 2 to 3 minutes per side, until golden. This step helps to develop a richer flavor. Set the browned chicken aside once done.
- Sauté Aromatics: In the same skillet or slow cooker pot, add more olive oil if needed. Add the chopped onion, shallot, minced garlic, and minced ginger. Sauté for about 10 minutes, stirring occasionally, until the mixture is golden and fragrant, which builds the base flavor of the korma sauce.
- Build the Sauce: Stir in the reserved marinade, tomato paste, the remaining 1 teaspoon of turmeric, and the full-fat coconut milk into the skillet or slow cooker pot. Bring the mixture to a gentle simmer while stirring to combine all the ingredients evenly.
- Slow Cook: Transfer the browned chicken and any accumulated juices back into the slow cooker with the sauce. Stir to coat the chicken well in the sauce. Cover and cook on the low setting for 6 hours, or on high for 3 hours, until the chicken is tender and fully infused with the flavors.
Notes
- Marinating Time: For best flavor, marinate the chicken overnight in the refrigerator.
- Browning the Chicken: Brown chicken in batches to avoid overcrowding and to ensure even caramelization and flavor development.
- Sautéing Aromatics: Cooking the onions, shallots, garlic, and ginger until golden is key to a deep, rich sauce base.
- Slow Cooking: Low and slow cooking produces the most tender chicken, but the high setting is a good alternative if you’re short on time.
- Serving Suggestions: Serve hot with basmati rice, naan bread, and garnish with fresh coriander or parsley for added freshness and color.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 35 g
- Saturated Fat: 22 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
