Slow Cooker Chicken Korma
Slow Cooker Chicken Korma is a flavorful and aromatic dish that brings the rich, creamy essence of traditional Indian cuisine to your kitchen with minimal effort. This recipe transforms humble chicken thighs into a luxurious meal that’s perfect for a cozy night in or entertaining guests.
Why Make This Recipe
The allure of Chicken Korma lies in its blend of spices and the creaminess of the coconut milk, which meld together to create a dish that’s both comforting and exciting. It’s ideal for those busy weeknights when you want a hearty meal ready and waiting for you. Using a slow cooker also means you can set it and forget it, allowing the flavors to deepen over time without constant oversight. Plus, this dish is versatile enough to cater to varying spice preferences and can easily accommodate dietary modifications.
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:
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Marinate the Chicken: In a large bowl, combine the Greek yogurt, garam masala, ground cumin, ground coriander, curry powder, 1 tsp of turmeric, chili powder, chili flakes, and lemon zest. Add the chicken thighs, season with salt and pepper, and mix to coat. Cover and let it marinate for at least 30 minutes, or refrigerate for a few hours for deeper flavor.
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Brown the Chicken: In a skillet over medium heat, heat the olive oil. Add the marinated chicken thighs and brown them on both sides for about 3-4 minutes. This step helps to enhance the flavors but can be skipped if you prefer a quicker method.
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Sauté Aromatics: In the same skillet, add the chopped onion, shallot, minced garlic, and ginger. Sauté until the onions are softened and translucent, about 5 minutes.
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Build the Sauce: Stir in 3 tbsp of the tomato paste and 1 tsp of turmeric into the aromatic mixture and cook for an additional minute. Then, pour in the coconut milk and return the browned chicken to the skillet, stirring to combine.
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Slow Cook: Transfer the mixture to the slow cooker and set it on low for 6-7 hours, or on high for 3-4 hours. The longer you cook, the more tender the chicken will become.
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Serve: Once cooked, taste and adjust the seasoning if needed. Serve the Korma over basmati rice or with warm naan bread for a complete meal.
How to Serve Slow Cooker Chicken Korma
This Chicken Korma pairs beautifully with fluffy basmati rice, which helps soak up the rich sauce. You might also consider serving it with naan for dipping or alongside a fresh cucumber raita to counterbalance the meal’s bold flavors. Garnish with fresh cilantro for an added touch of color and freshness.
How to Store
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it on the stovetop or in the microwave, adding a splash of water or coconut milk to loosen the sauce if necessary.
Tips to Make
- For an extra kick, add more chili powder or fresh chilies to the dish.
- Feel free to substitute chicken thighs with chicken breasts for a leaner option, but keep in mind that breasts may cook faster and could become dry if overcooked.
- Experiment with additional vegetables like bell peppers or spinach for added nutrition.
Variation
For a vegetarian version, replace the chicken with chickpeas or paneer. Adjust the cooking time accordingly, as chickpeas can be added directly into the slow cooker, while paneer should be added in the last hour of cooking to prevent it from breaking apart.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken; just increase the cooking time slightly to ensure it’s cooked through.
Can I make Chicken Korma in advance?
Absolutely! You can prepare the marinade the night before and let the chicken marinate overnight. Just start the slow cooking in the morning for a delicious dinner.
What can I do if I don’t have a slow cooker?
You can easily adapt this recipe for stovetop cooking. Simply simmer on low heat in a covered pot, adjusting the cooking time to ensure the chicken is tender and the sauce is flavorful.
Slow Cooker Chicken Korma
Ingredients
Marinade
- 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
- 1 tsp turmeric divided
- 1 tsp chili powder
- 1 tsp chili flakes
- 1 zest of lemon
- 1 kg boneless (skinless chicken thighs, halved)
- Salt and pepper (to season)
Aromatics and Sauce
- 1 medium yellow onion (chopped)
- 1 shallot (finely chopped)
- 6 cloves garlic (minced)
- 2 inches piece of fresh ginger (minced)
- 1 tbsp olive oil (plus more if needed)
- 4 tbsp tomato paste
- 400 ml full-fat coconut milk
Instructions
Marinate the Chicken
- In a large bowl, combine the Greek yogurt, garam masala, ground cumin, ground coriander, curry powder, 1 tsp of turmeric, chili powder, chili flakes, and lemon zest. Add the chicken thighs, season with salt and pepper, and mix to coat. Cover and let it marinate for at least 30 minutes, or refrigerate for a few hours for deeper flavor.
Brown the Chicken
- In a skillet over medium heat, heat the olive oil. Add the marinated chicken thighs and brown them on both sides for about 3-4 minutes. This step helps to enhance the flavors but can be skipped if you prefer a quicker method.
Sauté Aromatics
- In the same skillet, add the chopped onion, shallot, minced garlic, and ginger. Sauté until the onions are softened and translucent, about 5 minutes.
Build the Sauce
- Stir in 3 tbsp of the tomato paste and 1 tsp of turmeric into the aromatic mixture and cook for an additional minute. Then, pour in the coconut milk and return the browned chicken to the skillet, stirring to combine.
Slow Cook
- Transfer the mixture to the slow cooker and set it on low for 6-7 hours, or on high for 3-4 hours. The longer you cook, the more tender the chicken will become.
Serve
- Once cooked, taste and adjust the seasoning if needed. Serve the Korma over basmati rice or with warm naan bread for a complete meal.
