Slow Cooker Chicken Korma Recipe
Slow Cooker Chicken Korma! Marinated in spiced yoghurt and simmered in coconut milk, this easy recipe combines tender chicken with aromatic spices for a comforting, flavourful dinner. Perfect for any night of the week.
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Servings: 4 people
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
Calories: 535kcal | Carbohydrates: 12g | Protein: 39g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 210mg | Sodium: 325mg | Potassium: 790mg | Fiber: 2g | Sugar: 5g | Vitamin A: 742IU | Vitamin C: 8mg | Calcium: 88mg | Iron: 4mg
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