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–+ servings
Slow Cooker Chicken Korma

Slow Cooker Chicken Korma: A Cozy Flavor Adventure

Experience the warmth of Slow Cooker Chicken Korma, a high-protein dinner with aromatic spices and creamy coconut sauce, perfect for a weeknight meal.
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Prep Time 15 minutes
Cook Time 6 hours
Marinating Time 30 minutes
Total Time 6 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Indian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 cup Full-fat Greek Yogurt Substitution: Can use plain yogurt but full-fat is preferred for richness.
  • 2 tablespoons Garam Masala No substitutions recommended.
  • 1 teaspoon Ground Cumin Can substitute with ground coriander if unavailable.
  • 1 teaspoon Ground Coriander No direct substitute; omit only if necessary.
  • 1 teaspoon Curry Powder Optional for flavor variation.
  • 1 teaspoon Turmeric No substitute, important for color and taste.
  • 1 teaspoon Chili Powder Omit or reduce for less heat.
  • 1 teaspoon Chili Flakes Adjust to taste.
  • 1 tablespoon Lemon Zest Can use lime zest as an alternative.
For the Chicken and Sauce
  • 2 pounds Boneless, Skinless Chicken Thighs Can substitute with chicken breasts but will be less juicy.
  • 1 teaspoon Salt Adjust to personal taste.
  • 1 teaspoon Pepper Adjust to personal taste.
  • 1 medium Yellow Onion Can substitute with sweet onions or shallots.
  • 1 medium Shallot Can use additional onion if needed.
  • 4 cloves Garlic Use fresh for best results.
  • 1 tablespoon Fresh Ginger Can substitute with ginger paste.
  • 1 tablespoon Olive Oil Any neutral oil can substitute.
  • 2 tablespoons Tomato Paste Can substitute with crushed tomatoes.
  • 1 can Full-fat Coconut Milk Substitute with light coconut milk but may reduce richness.

Equipment

  • Slow Cooker
  • Skillet
  • Large Bowl

Method
 

Marinating and Cooking
  1. In a large bowl, combine full-fat Greek yogurt with garam masala, cumin, coriander, curry powder, turmeric, chili powder, chili flakes, and lemon zest. Stir until well mixed, then add the chicken, ensuring each piece is evenly coated. Cover and refrigerate for at least 30 minutes, ideally overnight.
  2. Heat a skillet over medium-high heat and add olive oil. Brown the chicken in batches for about 2-3 minutes on each side until golden, then transfer to the slow cooker.
  3. In the same skillet, add the onion, shallot, garlic, and ginger. Sauté for approximately 10 minutes until the onions are translucent and golden brown. If the garlic sticks, add a splash of water.
  4. Stir in the reserved marinade, tomato paste, and remaining turmeric. Slowly pour in the coconut milk, stirring to combine. Allow to simmer for about 5 minutes.
  5. Pour the sauce over the chicken in the slow cooker, cover, and cook on low for 6 hours or high for 3 hours, until chicken is fork-tender.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 12gProtein: 32gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 6mgCalcium: 150mgIron: 3mg

Notes

Marinate overnight for best flavor. Browning the chicken enhances richness. Adjust spices to taste.

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