why make this recipe

Slow Cooker Chicken Korma is a fantastic dish that brings rich flavors and comforting warmth to your dinner table. This recipe is perfect for busy individuals or families, as the slow cooker does all the work for you. The combination of spices, tender chicken, and creamy coconut milk creates a mouthwatering dish that everyone will love. Plus, it’s simple to make and turns an ordinary night into something special.

how to make Slow Cooker Chicken Korma

Ingredients :

175 g full-fat Greek yogurt
1 tbsp garam masala
1 tbsp ground cumin
1 tbsp ground coriander
¼ tsp mild or medium curry powder
2 tsp turmeric (divided)
1 tsp chili powder
1 tsp chili flakes
Zest of 1 lemon
1 kg boneless (skinless chicken thighs, halved)
Salt and pepper (to season)
1 medium yellow onion (chopped)
1 shallot (finely chopped)
6 cloves garlic (minced)
2-inch piece of fresh ginger (minced)
1 tbsp olive oil (plus more if needed)
4 tbsp tomato paste
400 ml full-fat coconut milk

Directions :

Marinate the Chicken: In a bowl, mix the yogurt, garam masala, ground cumin, ground coriander, curry powder, 1 tsp turmeric, chili powder, chili flakes, and lemon zest. Add the chicken thighs, season with salt and pepper, and coat them well. Let it marinate for at least 30 minutes (or overnight for deeper flavor).
Brown the Chicken: In a pan, heat olive oil over medium heat. Add the marinated chicken in batches and brown the pieces for about 2-3 minutes on each side. Transfer them to the slow cooker when done.
Sauté Aromatics: In the same pan, add the chopped onion and shallot. Sauté until they are soft. Add garlic and ginger, cooking for another minute until fragrant.
Build the Sauce: Stir in the tomato paste and remaining turmeric. Mix well for about a minute. Pour in the coconut milk, stirring to combine everything.
Slow Cook: Pour the sauce over the chicken in the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
Serve: Once cooked, serve the korma hot, garnished with fresh cilantro if desired.

how to serve Slow Cooker Chicken Korma

Slow Cooker Chicken Korma is best served with basmati rice or naan bread. The creamy sauce pairs perfectly with these sides, soaking up all those delicious flavors. You can also add a side of fresh salad or yogurt raita to balance the spices.

how to store Slow Cooker Chicken Korma

To store leftovers, let the Chicken Korma cool completely and transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months. Just make sure to reheat it thoroughly before serving.

tips to make Slow Cooker Chicken Korma

Use full-fat coconut milk for a richer and creamier sauce.
Adjust the chili powder and chili flakes to your taste for more or less heat.
Letting the chicken marinate overnight will enhance the flavors even more.
If you prefer a thicker sauce, you can cook it uncovered for the last 30 minutes in the slow cooker.

variation

You can easily modify this recipe by adding vegetables like peas, bell peppers, or potatoes. For a vegetarian version, substitute chicken with chickpeas or paneer.

FAQs

1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless chicken breasts, but they may dry out quicker than thighs. Be careful not to overcook them.

2. What can I use instead of coconut milk?
If you don’t like coconut milk, you can use heavy cream or plain Greek yogurt, but adjust the amount for desired creaminess.

3. Can I make this recipe in advance?
Yes, you can prepare the marinade and marinate the chicken the night before. Just cook it in the slow cooker when you’re ready!

Slow Cooker Chicken Korma