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Slow Cooker Chicken Korma recipe

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This Slow Cooker Chicken Korma combines tender chicken simmered in a rich, creamy, and mildly spiced sauce, making it an effortless and flavorful Indian-inspired comfort dish.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into chunks
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1/4 cup plain yogurt
  • 1/4 cup ground almonds
  • 1 can (14 oz) coconut milk
  • 2 tbsp korma curry paste
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder (optional)
  • 2 tbsp vegetable oil
  • 1/4 cup chopped cilantro (for garnish)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft and golden, about 5-7 minutes.
  2. Add the garlic and ginger and cook for another 1-2 minutes until fragrant.
  3. Transfer the sautéed onion mixture to the slow cooker. Add the chicken pieces, korma curry paste, ground coriander, cumin, turmeric, and chili powder (if using). Stir well to coat the chicken evenly.
  4. Mix in the yogurt, ground almonds, and coconut milk. Season with salt and pepper.
  5. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender.
  6. Before serving, stir the korma gently and adjust seasoning if necessary.
  7. Garnish with chopped cilantro and serve hot with basmati rice or naan bread.

Notes

For a richer flavor, toast the ground almonds lightly before adding them. Serve with steamed basmati rice and a side of cucumber raita for a refreshing contrast.

Find it online: https://auntyspices.com/slow-cooker-chicken-korma-recipe/