Slow Cooker Chicken Korma
A flavorful and aromatic Indian dish featuring tender chicken thighs simmered in a rich, creamy coconut sauce, perfect for cozy dinners or entertaining guests.
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.
Notes
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. 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.