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Creamy slow cooker chicken Korma with chopped coriander served with rice.

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.
4.82 from 22 votes
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Prep Time: 15 minutes
Cook Time: 6 hours
Servings: 4 people
Author: Deborah Rainford

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

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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