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.
- Nut-Free: Replace ground almonds with additional coconut milk for a nut-free version.
- 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
- 1 kg chicken thighs, halved *Use chicken breasts if you prefer.
- 175 grams full-fat Greek yogurt
For the Korma spice mix
- 1 tablespoon garam masala
- 1 tablespoon cumin
- ¼ teaspoon curry powder, mild or medium
- 1 tablespoon coriander
- 2 teaspoons turmeric, separated
- 1 teaspoon chili powder
- 1 teaspoon chili flakes
- Zest of 1 lemon
For the slow cooker
- 1 medium yellow onion, chopped
- 1 shallot, finely chopped
- 6 cloves garlic, minced
- 2- inch piece ginger, minced
- 1 tin, 400ml full-fat coconut milk
- 4 tablespoons tomato paste
Instructions
- Prepare the Marinade: In a large bowl, combine the Greek yoghurt, 1 teaspoon of turmeric, garam masala, curry powder, cumin, coriander, chilli powder, and chilli flakes. Mix well.
- Marinate the Chicken: Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Allow to marinate for at least 30 minutes at room temperature, or preferably overnight in the refrigerator.
- Brown the Chicken: If your slow cooker has a sear function, use it; otherwise, heat a tablespoon of olive oil in a skillet over medium heat. Remove the chicken from the marinade (do not discard the marinade) and brown on all sides. Set the browned chicken aside.
- Sauté the Aromatics: In the same skillet or your slow cooker (if it has a sauté function), add a bit more oil if needed and sauté the onion, shallot, garlic, and ginger for about 10 minutes, or until the onions are golden.
- Combine and Cook: Stir the remaining marinade, lemon zest, tomato paste, remaining teaspoon of turmeric and coconut milk into the sautéed aromatics. Bring to a gentle simmer, then return the chicken to the slow cooker. Cover and cook on low for 6 hours or high for 3 hours.
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 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.
PoppaMike
Ideas on a tomato allergy substitute? This looks delish!
Thanks for any/all help!
Deborah Rainford
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. 🙂
Crystal Maine
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?
Deborah Rainford
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! 🙂
Crystal
Will it take longer in the slow cooker?
Deborah Rainford
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. 🙂
Kate
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 🤣
Deborah Rainford
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. 🙂
Ana
Hey did you change the recipe? I make this weekly and is it possible for me to get the recipe before you changed it ?
Deborah Rainford
Just sent it to you via email. Thanks so much, Ana.
Kate
Hello, are the calories for using full fat yogurt and coconut milk?
Deborah Rainford
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. 🙂
Heidi Lloyd
At what point should I add the lemon zest? I love this site btw, every single recipe I've tried has been so tasty.
Deborah Rainford
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! 🙂
Margaret
This sounds good, do I remove skin from thighs ?
Deborah Rainford
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!