Creamy Slow Cooker Chicken Korma – Super Easy Dinner
Enjoy the rich, creamy, and aromatic flavors of Slow Cooker Chicken Korma, a dish that brings restaurant-quality taste to your home with minimal effort. Perfect for busy days, this comforting curry is sure to satisfy your cravings!
- Prep Time: 15 mins
- Cook Time: 6-8 hours
- Total Time: 13 minute
- Yield: 4 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Indian
Ingredients
Scale
- 1 large onion, finely chopped
- 3–4 cloves of garlic, minced
- 1-inch piece of fresh ginger, grated
- 1.5 lbs (about 700g) boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 4–6 tablespoons of korma paste
- 1 can (13.5 oz / 400ml) full-fat coconut milk
- 1 cup (240ml) low-sodium chicken or vegetable stock
- 1/4 cup (about 30g) ground cashews or blanched almonds
- 1/2 cup (120g) full-fat Greek yogurt or double cream
- Fresh coriander (cilantro) for garnish
Instructions
- Prepare Aromatics: Finely chop one large onion, mince 3-4 cloves of garlic, and grate about a 1-inch piece of fresh ginger. In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until softened and translucent. Then, add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Combine in Slow Cooker: Transfer the sautéed onion, garlic, and ginger mixture to your slow cooker pot. Add the chicken thighs, korma paste, coconut milk, stock, and ground cashews or almonds. Stir everything together gently until the chicken is well coated.
- Slow Cook: Cover your slow cooker and cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours.
- Final Touches: Once the cooking time is complete, remove the lid and stir the korma. Stir in the Greek yogurt or double cream gently to avoid curdling. Taste and adjust seasoning if needed. If the sauce isn't thick enough, you can cook on high for another 30 minutes or add a cornstarch slurry.
- Serve: Ladle the Slow Cooker Chicken Korma into bowls and garnish with fresh chopped coriander. Serve with basmati rice, naan bread, or a simple side salad.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 20 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Sautéing the aromatics is key for deeper flavor. Don't skimp on the fat; use full-fat coconut milk and yogurt for creaminess. Always add dairy at the end to prevent curdling.