The Best Slow Cooker Chicken Korma
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This slow-cooker chicken korma is an easy, cozy dinner. Tender chicken marinated in yogurt, combining traditional spices, coconut milk, and tomatoes, all slow-cooked to perfection. With simple ingredients and minimal prep, this recipe is perfect for busy weeknights.
Serve your chicken korma alongside my homemade naan bread and fragrant pilau rice for a complete feast. Or, try my other curry recipes like these curry chicken thighs and this easy coconut chicken curry. And my coconut curry salmon or lamb curry make a great alternative to chicken.
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⭐️ Why this recipe works
- Depth of flavour: Slow cooking fully infuses the spices, creating rich, complex layers.
- Tender chicken: Yogurt tenderizes the chicken, resulting in incredibly soft, fall-apart meat.
- Ease and convenience: The slow cooker does the work, perfect for busy weeknights.
- Versatility: Easily adaptable with different proteins or vegetables to suit any preference.
🧾Ingredients overview
- Chicken thighs or breasts: The star of the dish, chicken thighs are preferred for their juiciness, but breasts work well for a leaner option.
- Aromatics: Onions, garlic, and ginger form the flavour foundation, offering sweetness, pungency, and warmth.
- Tomato purée: Adds acidity and body to the sauce.
- Coconut milk: For creaminess and a subtle sweetness that balances the spices.
- Korma spice mix: A vibrant blend of garam masala, curry powder, cumin, coriander, turmeric, and chilli powder, each adding its unique flavour profile - warmth, earthiness, sweetness, and heat.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Slow cooker chicken korma recipe step-by-step
- Prepare the chicken: Season bite-sized chicken pieces with salt. Set aside.
- Marinade: Combine yogurt and spices in a bowl. Coat the chicken thoroughly with the marinade. For optimal flavour and tenderness, marinate for 30 minutes at room temperature or ideally, overnight in the refrigerator.
- Sauté aromatics: If your slow cooker has a "sear" function, use it to sauté the onions, garlic, and ginger directly in the slow cooker. *This also has the added benefit of preheating your slow cooker. If not, use a nonstick pan with a bit of oil, then transfer the aromatics to the slow cooker.
- Brown the chicken: Remove the chicken from the yoghurt and spice mixture, but be sure to retain the marinade. Continue using your slow cooker's "sear" function (or the same pan, adding more oil if necessary) to brown the chicken on all sides. Add the browned chicken to the slow cooker with the aromatics.
- Combine ingredients: Pour the reserved yogurt marinade, coconut milk, and tomato purée into the slow cooker. Stir well to combine everything.
- Cook: Cover and cook on the low setting for 4-6 hours. The chicken should be tender, and the sauce thickened. Remove the lid during the last 30 minutes of cooking for a thicker sauce.
📖 Variations
- Chicken Breasts: Use chicken breasts instead of thighs for a leaner option.
- Dairy-Free: Substitute Greek yogurt with a dairy-free yogurt alternative.
- Vegetarian: Use paneer or tofu in place of chicken for a vegetarian korma.
- Spicier Korma: Add more chili powder or fresh chilies for a spicier version.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Marinate longer: Overnight marination enhances flavour and tenderness.
- Proper browning: Brown chicken on all sides before slow cooking to add depth.
- Sauté aromatics: Cook onions, garlic, and ginger until golden and aromatic.
- Toast spices: Lightly toast spices before using to enhance flavour.
- Slow cooker settings: Cook on low to prevent yogurt curdling and ensure even cooking.
- Thicken sauce: If needed, remove the lid for the last 30 minutes or use a cornstarch slurry.
- Adjust seasoning: Taste before serving and adjust salt, lemon juice, or spices as needed.
🍯 Storing and reheating leftovers
- Fridge: Cool leftovers completely. Place leftovers in an airtight container. It keeps well for 3-4 days.
- Freezer: Cool completely, then freeze in a container or bag. It's at its best quality for 2-3 months but remains safe for longer (up to 6 months)
- Reheat: Heat the korma in a microwave or in a pot on the stove until heated through.
❓Recipe FAQ's
Yes, beef or lamb can be used instead of chicken, though cooking times will vary.
Add more chili powder or fresh chilies to increase heat.
If you desire a thicker sauce, a cornstarch slurry can be added in the last 30 minutes of cooking, or remove the lid from the slow cooker during the last 30-45 minutes of cooking.
Absolutely! You can add vegetables like peas, carrots, or potatoes or stir in some fresh spinach at the end of the cooking process.
Enjoyed this slow cooker chicken korma? Share your thoughts and star rating in the comments – I’d love to hear from you!
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Slow Cooker Chicken Korma Recipe
Ingredients
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 teaspoon 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 tablespoon tomato paste
- 400 ml full-fat coconut milk
Instructions
Marinate the Chicken
- In a large bowl, mix the Greek yogurt with garam masala, cumin, coriander, curry powder, 1 teaspoon turmeric, chili powder, chili flakes, and lemon zest. Season the chicken lightly with salt and pepper, then add it to the marinade, turning to coat. Cover and marinate for at least 30 minutes at room temp, or overnight in the fridge.
Brown the Chicken
- Heat 1 tablespoon olive oil in a skillet over medium heat, or use the sauté function of your slow cooker. Remove the chicken from the marinade (reserving the marinade) and brown the chicken on all sides in batches, about 2–3 minutes per side. Set aside.
Sauté Aromatics
- In the same skillet or slow cooker, add more oil if needed. Sauté the onion, shallot, garlic, and ginger for about 10 minutes, until golden and fragrant.
Build the Sauce
- Stir in the reserved marinade, tomato paste, remaining 1 teaspoon turmeric, and coconut milk. Bring the mixture to a gentle simmer, stirring to combine.
Slow Cook
- Return the browned chicken and any juices to the slow cooker. Stir to coat in the sauce. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and infused with flavor.
Serve
- Garnish with chopped coriander, toasted almonds, or a swirl of yogurt if desired. Serve with rice or warm naan.
Notes
- Marinating Time: Marinate the chicken overnight in the refrigerator for deeper flavours.
- Browning the Chicken: This step adds a rich flavour to the dish. If necessary, brown the chicken in batches to avoid overcrowding the pan.
- Sautéing Aromatics: Cooking the onions, shallot, garlic, and ginger until golden brown is key to developing the base flavour of the korma.
- Slow Cooking: Cooking on low for 6 hours will result in more tender chicken, but if you're short on time, the high setting for 3 hours works well too.
- Serving Suggestions: Serve with basmati rice, naan bread, or both, and garnish with fresh coriander/cilantro or parsley for added freshness.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Looking to make this and freeze! Is it freezable after cooked in the slow cooker? Plan to defrost and then heat in the slow cooker on warm for an event Thanks ☺️
Hey Molly! Yes. Absolutely. It's perfect for freezing after making. And your idea to defrost and reheat in the slow cooker will work out perfectly! Enjoy! 🙂
Substitute for yogurt??
Sour cream would be the best substitute for yogurt in this recipe.
Made this today and it was really good . My whole family gobbled it up.
Thank you for this which I have favourited.
So happy you loved it! Thank you so much for taking the time to leave a comment. It's so appreciated! 🙂
Really easy recipe with straight forward steps.
Can this be made in the instapot?
What would be a good substitute for coconut milk?
I'm sure it can be done, but I don't have an instant pot so couldn't give you instructions on how to make this. For a substitute for coconut milk, you could try soy milk. It needs to be something with the same or similar consistency to coconut milk which is quite thick. Let know if you try it.
My new favourite curry recipe.
Great recipes.
Very flavorful, delicious, and so easy to make! It’s going on our family’s regular meal rotation.
Yay! So happy you love this recipe so much! 🙂
Very good and very easy.
Delicious recipe. It keeps really well the next day too.
Loved this one. Make it every couple of weeks now.
Thanks so much for your delicious recipe.
Super easy recipe. Very fragrant too.
Hi Deborah,
How do you cook this in the slow cooker and prevent the yogurt from curdling? I made a Lamb Korma which also used a yogurt marinade in the slow cooker and it curdled. For the leftovers I had to try to separate the sauce from the meat and blend it. Also wondering why there is tomato paste in this recipe: Inspired by korma I had on vacation (which was a bit red) I am new to making it and the recipes by Indians that I have read say tomato is not part of traditional korma. Thank you for your help.
This recipe isn't meant to be a direct replica of a tradition korma but more using spices that rely heavily on the influence of a korma. The tomato paste actually helps to prevent the yogurt from curdling and splitting in the sauce because it acts as a thickening agent. Using full fat yogurt will also help.
Amazing recipe. Love this one.
Ideas on a tomato allergy substitute? This looks delish!
Thanks for any/all help!
You could use some roasted red pepper sauce. It won't taste quite the same but it will add a smoky depth of flavour that will give you an incredible and unique twist. You can buy some chargrilled peppers from Aldi (they come in a jar in the tinned goods aisle). Drain a few of them of the oil and blend until smooth. You should have a thick paste, the same consistency as tomato puree. Let me know how it goes. 🙂
Tamarind paste is a great swap for tomato past in curries, find it with the large bags in Indian spices typically in the spice section of the store or if you have stores with an 'international aisle'itll likely be there. Its sold usually as a block/brick type package rather than a jar or tube. If you Google substitutes this should be listed as the top one. I'm curious how it is swapped out for tomato paste in other things as well, but for curry theres so many that use this instead of tomato to begin with so its a good investment for anyone who enjoys cooking curries, not just people who have to avoid tomato.
It is a great sub or even an addition for extra depth of flavour. None of my recipes use it because it's not available at Aldi, but if anyone wants to get some most large food shops/ grocery stores will sell it. 🙂
Do I have to cook the chicken First? Can I not just put it all in the slow cooker and let it do its thing?
Absolutely, you can! Add all the ingredients to the slow cooker and let it work its magic! If I have time I like to brown the chicken first because it adds more flavour, but it will still be amazing without that step. Enjoy! 🙂
Will it take longer in the slow cooker?
No. It will take the same amount of time. The browning only gives some extra flavour, but doesn't take much time off the cooking process. So you're fine following the directions as stated in the recipe without any adjustments. 🙂
Thanks Deborah!
I'm currently looking at it cooking away in my slow cooker and it smells amazing.
I used light coconut milk and fat free Greek yogurt, but when I put all my ingredients in my fitness pal it came out at 399 calories per portion. Does your recipe include rice and naan bread too? I'm not sure how mine is coming out so different 🤣
Thanks, Kate. Just took a look at the nutrition label now. Just realized what I've done is use the values for regular when calculating nutrition. That way people who opt for the full-fat varieties have the correct info and the people who opt for the low-fat options know that they will fall below the listed values. It would be great if I could have nutrition values for both options, but our technology isn't quite there yet! So, I would go with what My Fitness Pal states as the more accurate value if you used both low-fat options. 🙂
Hey did you change the recipe? I make this weekly and is it possible for me to get the recipe before you changed it ?
Just sent it to you via email. Thanks so much, Ana.
Hello, are the calories for using full fat yogurt and coconut milk?
Hi Kate, the nutrition info listed is for using fat-free Greek yogurt and reduced-fat coconut milk. With all the spices in the korma and the slow cooking, you won't notice any difference in using reduced-fat products. 🙂
A new favorite.
I love this recipe and make it all the time.
At what point should I add the lemon zest? I love this site btw, every single recipe I've tried has been so tasty.
Add the lemon zest with spices at the beginning. Sorry I missed that. The recipe has been updated now to reflect the change. Thanks for catching it. And I'm so happy you like the recipes! 🙂
This sounds good, do I remove skin from thighs ?
Hi Margaret. Yes. Remove the bones from the thigh (if they're not boneless already) and take off the skin. Let me know how it goes. It's a slow cooker life saver!
Super easy slow cooker curry recipe. Very good.
We made this recipe yesterday and it was fabulous.