The Best Slow Cooker Chicken Korma Recipe

There’s something incredibly comforting about a slow-cooked curry that fills your kitchen with warm, fragrant spices. Chicken korma is one of those dishes that makes me nostalgic for lazy Sunday afternoons, and this slow cooker version takes all the guesswork out of making it. The result? Juicy, tender chicken smothered in a creamy, aromatic sauce that’s rich without being overpowering. It’s the kind of meal that makes you want to grab a spoon before even plating it!

this RECIPE

My first korma success (and how it stole the spotlight)

The first time I made this slow cooker chicken korma, I was hosting a dinner party for some friends who loved Indian food but didn’t think I could match our favorite restaurant’s version. I’ll admit, I was nervous! But as the evening wore on, the slow cooker worked its magic, and soon my apartment was filled with the scent of garam masala and ginger. When I brought out the dish, one of my friends actually put down her fork, looked at me wide-eyed, and said, “This is better than takeout!” From that night on, it became my go-to recipe for when I want to impress but don’t want to spend hours in the kitchen.

A little background on chicken korma

Korma is a classic dish with origins in the Mughal Empire, where it was traditionally slow-cooked over a low flame. Its name comes from the Urdu word “qorma,” meaning “to braise.” While it was historically made with lamb or goat and cooked in a rich sauce of yogurt, cream, and spices, modern versions often include chicken for a lighter, more accessible twist. Korma is known for its mildly spiced, creamy flavor, making it a great entry point for people who are new to Indian cuisine.

Let’s talk ingredients: What makes this korma shine

Every ingredient in this dish plays a vital role in creating that signature korma flavor. Here’s a closer look:

• Chicken thighs: They’re juicy and perfect for slow cooking, but chicken breasts work if you prefer leaner meat. Just be careful not to overcook them.
• Greek yogurt: This adds tanginess and tenderizes the chicken. Full-fat yogurt works best, but if you’re in a pinch, sour cream or coconut yogurt (for a dairy-free version) can work.
• Korma spice mix: Garam masala, cumin, coriander, and turmeric are the stars here. They build layers of warm, earthy flavor. If you’re out of any of these, curry powder can serve as a shortcut.
• Coconut milk: Creamy and rich, it balances the spices. Opt for full-fat for the best texture, but you can use lite coconut milk for a lighter sauce.
• Onion, garlic, and ginger: The holy trinity of aromatics in Indian cooking. Fresh is key, but in a time crunch, pre-minced garlic and ginger paste work well.

Essential kitchen tools for this recipe

You don’t need a ton of fancy gadgets to make this chicken korma, but a few tools make the process smoother:

• A slow cooker: This is obviously the star of the show. If yours has a sauté or sear function, it’s a game-changer for cutting down on dishes.
• A large skillet: If your slow cooker doesn’t have a sear option, use a skillet for browning the chicken and sautéing the aromatics.
• A sharp knife: For chopping onions, shallots, garlic, and ginger with ease.
• A microplane or zester: To get that perfect lemon zest, which adds brightness to the dish.
• Mixing bowls: For marinating the chicken and combining the spices.

Step-by-step: My foolproof method for chicken korma

Making this chicken korma is like having a cooking buddy guide you through each step. Here’s how to do it:

1. Prepare the marinade
   In a large bowl, mix the Greek yogurt with 1 teaspoon of turmeric, garam masala, curry powder, cumin, coriander, chili powder, and chili flakes. This marinade smells amazing right away—so resist the urge to use it as a dip!
2. Marinate the chicken
   Add the chicken thighs, making sure every piece is coated in that golden, spiced yogurt goodness. Let it marinate for at least 30 minutes at room temperature (or overnight in the fridge for deeper flavor). Pro tip: Overnight marination makes the chicken even more tender and flavorful.
3. Brown the chicken
   Heat a tablespoon of olive oil in a skillet over medium heat (or use your slow cooker’s sear function). Remove the chicken from the marinade but don’t throw that marinade away—it’s liquid gold! Brown the chicken on all sides; this locks in flavor and adds a bit of texture.
4. Sauté the aromatics
   In the same skillet, sauté the chopped onion, shallot, garlic, and ginger for about 10 minutes. Add a splash more oil if the pan looks dry. The onions should turn golden and smell irresistible.
5. Combine and cook
   Stir the remaining marinade, lemon zest, tomato paste, the other teaspoon of turmeric, and coconut milk into the sautéed aromatics. Once it’s all combined, pour it into your slow cooker. Add the chicken, ensuring it’s nestled in the sauce. Cook on low for 6 hours or high for 3 hours. Your kitchen will smell so good, you’ll have trouble waiting.

How to make it your own: Variations and adaptations

One of the things I love most about this recipe is how customizable it is. Here are a few ways to switch it up:

• Make it vegan: Swap the chicken for chickpeas or tofu, and use coconut yogurt instead of Greek yogurt.
• Go gluten-free: This recipe is naturally gluten-free, but double-check your spice mixes for hidden gluten.
• Amp up the heat: Add more chili powder or even a fresh chopped chili if you like your korma spicy.
• Seasonal veggies: Throw in carrots, cauliflower, or potatoes to bulk it up.
• Regional twist: Add ground almonds or cashews for a nuttier flavor (a Northern Indian korma tradition).

Each variation brings something different to the table, but the essence of korma—the creamy, spiced sauce—always shines through.

How to serve and make it look amazing

Serve this korma over fluffy basmati rice or with warm naan to scoop up the sauce. Garnish with fresh cilantro, a dollop of yogurt, or a sprinkle of toasted almonds for crunch. If you’re hosting, serve it family-style in a wide, shallow bowl to show off that gorgeous golden color.

Drinks to pair with chicken korma

This dish pairs beautifully with a crisp white wine like Sauvignon Blanc or Riesling, which cuts through the richness. For beer lovers, a light lager or IPA works well. If you prefer non-alcoholic options, a mango lassi or iced chai tea makes for a fun, complementary pairing.

Storing and reheating tips

Leftovers? Lucky you! Store the korma in an airtight container in the fridge for up to 4 days. To reheat, gently warm it on the stove over low heat, adding a splash of water or coconut milk to loosen the sauce. You can also freeze it for up to 3 months. Just thaw it overnight in the fridge before reheating.

Scaling the recipe for a crowd (or just yourself)

This recipe is easy to double or even triple for a big gathering. Just make sure your slow cooker is large enough to handle the volume. For smaller servings, halve the recipe but keep the cooking time the same—you still want those flavors to develop fully.

A few things to watch out for

• Curdled sauce: Adding cold yogurt to hot ingredients can cause curdling. Let the yogurt come to room temp or mix it with a bit of warm coconut milk before adding.
• Overcooked chicken: If using chicken breasts, check them an hour early to avoid dryness.
• Under-seasoned sauce: Always taste and adjust the seasoning at the end. A pinch of salt or squeeze of lemon can make a big difference.

Give it a try!

This slow cooker chicken korma is a dish you’ll want to make again and again. It’s easy, forgiving, and packed with flavor. Plus, you can tweak it to your heart’s content. Let me know how it turns out—and what creative twists you try!

FAQs

1. Can I make this on the stovetop?
Absolutely! Simmer the sauce on low heat and add the chicken, cooking until tender (about 30–40 minutes).

2. What’s the best rice to serve with korma?
Basmati rice is my favorite because it’s light and aromatic, but jasmine rice works too.

3. Can I skip the marination step?
Technically, yes, but the flavor won’t be as deep. Even 30 minutes makes a big difference.

4. Can I use low-fat yogurt?
You can, but the sauce won’t be as rich. Full-fat yogurt is worth it here!

5. How do I thicken the sauce if it’s too thin?
Simmer it uncovered for a bit, or stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).

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