The Best Slow Cooker Chicken Korma Recipe

Chicken Korma has always been one of those dishes that feels like a warm hug in a bowl. Creamy, spiced just right, and deeply comforting, it’s a recipe that’s hard to beat when you’re craving something cozy yet packed with flavor. Over the years, I’ve tweaked and adjusted my approach to making korma, and the slow cooker version is hands down my favorite. It lets the spices mingle beautifully, the chicken becomes melt-in-your-mouth tender, and best of all—minimal effort with maximum payoff. If you’ve been looking for a dish that’s rich yet balanced, and perfect for everything from a weeknight dinner to a small dinner party, this recipe has you covered.

this RECIPE

I still remember the first time I had chicken korma as a kid. It was at a family friend’s house, and I was immediately struck by the way it smelled—aromatic and slightly sweet, with a hint of spice that tickled my nose. It was love at first bite, and I begged my mom to recreate it at home. While her stovetop version was delicious, I’ve since discovered that the slow cooker method brings out a depth of flavor that’s hard to achieve otherwise. Plus, let’s be honest—anything that allows me to walk away from the kitchen while dinner practically cooks itself is a win in my book.

The origin story of korma (and why it’s so special)

Korma is thought to have originated in the kitchens of the Mughal Empire in India, a cuisine renowned for its opulent and aromatic dishes. Traditionally, it was cooked over a low flame, often in a clay pot, and its base was a rich mixture of yogurt, cream, or coconut milk combined with fragrant spices. Over time, korma has evolved into many variations, with some leaning heavily into sweetness (with the addition of dried fruits or nuts) and others amping up the spice level. What’s remained constant, though, is its signature creamy texture and luxurious feel. This slow cooker version stays true to its roots while giving it a modern twist that’s practical for busy cooks.

Let’s talk ingredients: the heroes of the dish

This chicken korma wouldn’t be the same without a handful of key ingredients that come together to create its signature taste.

• Chicken thighs: These are the backbone of the dish, offering rich flavor and tenderness. Thighs stay juicier than breasts, but if you prefer chicken breasts, they work too—just keep an eye on the cook time as they can dry out quicker.
• Greek yogurt: This adds creaminess and tang to the marinade, tenderizing the chicken while balancing out the spices. If you’re out of yogurt, sour cream or even coconut yogurt (for a dairy-free option) can do the trick.
• Spices: The korma spice mix is where the magic happens. Garam masala, cumin, coriander, turmeric, and chili create a warm, earthy base. Fresh spices make all the difference here—check the dates on your jars and replace anything that’s been sitting in the cupboard for years.
• Coconut milk: It’s what gives the sauce its luscious, velvety texture. Go for full-fat coconut milk for maximum richness. Light versions work too, but the dish won’t have quite the same depth.
• Aromatics (onion, shallot, garlic, and ginger): These build a flavorful foundation. When sautéed, they bring out a natural sweetness that balances the spice.

Kitchen gear: what you need (and what you can skip)

For this recipe, a slow cooker is your best friend. If yours has a sear or sauté function, that’s even better—it saves you from dirtying another pan. Don’t have a slow cooker? No problem! You can use a large, heavy-bottomed pot and simmer the korma on the stovetop on low heat.

A good skillet is helpful for browning the chicken and sautéing the aromatics. It’s worth taking the time to do this step—it adds a layer of depth that’s hard to replicate if you skip straight to the slow cooker. Finally, a sharp knife and a sturdy cutting board will make prepping your ingredients a breeze.

Step-by-step: how to make slow cooker chicken korma

1. Prepare the marinade

In a large bowl, mix the Greek yogurt, 1 teaspoon of turmeric, garam masala, cumin, coriander, curry powder, chili powder, and chili flakes until smooth. It’s going to smell amazing—spicy, earthy, and a little citrusy from the turmeric.

2. Marinate the chicken

Add your chicken thighs to the bowl, tossing them until fully coated. Let them marinate for at least 30 minutes. If you can plan ahead, marinate overnight in the fridge—the flavors will intensify beautifully.

3. Brown the chicken

If your slow cooker has a sear function, use it to brown the chicken on all sides. If not, heat a skillet with a tablespoon of olive oil over medium heat. Don’t skip this step—it seals in the juices and adds a caramelized layer of flavor. Set the browned chicken aside, but don’t toss the marinade—it’s going into the slow cooker later.

4. Sauté the aromatics

In the same skillet or directly in your slow cooker, sauté the onion, shallot, garlic, and ginger. Cook them low and slow for about 10 minutes, stirring often, until they’re soft and golden. This is where the depth of flavor starts to build.

5. Combine and cook

Stir the remaining marinade, lemon zest, tomato paste, the remaining teaspoon of turmeric, and coconut milk into the aromatics. Let the mixture simmer gently before adding the chicken back in. Cover and cook on low for 6 hours (or high for 3 hours). Your kitchen will smell heavenly as the spices meld together!

Variations to make it your own

• Vegetarian option: Swap the chicken for chickpeas or tofu. Chickpeas hold up well in the slow cooker, while tofu benefits from being lightly pan-fried before adding to the dish.
• Spicier korma: Add an extra teaspoon of chili flakes or a chopped green chili for more heat.
• Nutty twist: Stir in a handful of ground cashews or almonds to the sauce for extra richness.
• Low-carb version: Skip the tomato paste and serve the korma over cauliflower rice or zucchini noodles.
• Seasonal spin: Add diced butternut squash or sweet potatoes to the slow cooker—they’ll soak up the sauce beautifully.

Serving and presentation tips

For a beautiful presentation, garnish your chicken korma with freshly chopped cilantro and a sprinkle of toasted almonds. Serve it alongside fluffy basmati rice or warm naan bread for scooping up that delicious sauce. A cucumber raita on the side adds a refreshing contrast to the richness of the korma.

What to drink with chicken korma

I love pairing this dish with a chilled glass of Sauvignon Blanc or a light Riesling—their crispness balances the creaminess of the korma. If you’re in the mood for something non-alcoholic, a sweet mango lassi or a spiced chai tea works beautifully.

Storage and reheating tips

Leftovers? Lucky you! Store the korma in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk to loosen the sauce if needed. This dish also freezes well—just let it cool completely before freezing and thaw in the fridge overnight before reheating.

Adjusting for different serving sizes

This recipe is easy to scale up or down. For smaller servings, simply halve the ingredients (though I recommend making the full batch—it’s so good, you’ll want seconds!). If you’re feeding a crowd, you can double the recipe, but make sure your slow cooker is large enough to accommodate everything comfortably.

Encouragement to try it

I can’t wait for you to try this slow cooker chicken korma—it’s one of those recipes that feels like a little gift to yourself. Whether you’re new to Indian cooking or a seasoned pro, it’s a dish that’s as fun to make as it is to eat. Don’t be afraid to experiment with the spices and make it your own—after all, the best recipes are the ones that reflect your taste and creativity.

FAQs

1. Can I use pre-made korma paste?
Sure! If you’re short on time, a good-quality korma paste can be a shortcut, but the homemade spice mix gives a fresher, more vibrant flavor.

2. Can I make this dairy-free?
Yes, swap the Greek yogurt for coconut yogurt and double-check that your coconut milk is unsweetened.

3. Do I have to brown the chicken first?
It’s not essential, but it adds a lot of flavor. If you’re in a rush, you can skip this step—your korma will still be delicious.

4. What can I serve with this besides rice?
Try naan bread, roti, or even quinoa for a fun twist!

5. Can I cook this on the stovetop instead?
Absolutely! Simmer everything in a large pot over low heat for about 1.5–2 hours, stirring occasionally.

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