Description
This Slow Cooker Chicken Korma recipe brings the rich and aromatic flavors of traditional Indian cuisine right to your kitchen with minimal effort. Tender chicken thighs marinated in a blend of yogurt and spices are browned then slow-cooked with a fragrant base of onions, garlic, ginger, and coconut milk, creating a creamy, flavorful curry perfect for serving with rice or naan.
Ingredients
Scale
For the Marinade
- 175 g full-fat Greek yogurt
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- ¼ teaspoon mild or medium curry powder
- 2 teaspoon turmeric, divided
- 1 teaspoon chili powder
- 1 teaspoon chili flakes
- Zest of 1 lemon
Chicken
- 1 kg boneless, skinless chicken thighs, halved
- Salt and pepper, to season
For the Base
- 1 medium yellow onion, chopped
- 1 shallot, finely chopped
- 6 cloves garlic, minced
- 2-inch piece of fresh ginger, minced
- 1 tablespoon olive oil, plus more if needed
- 4 tablespoon tomato paste
- 400 ml full-fat coconut milk
Instructions
- Marinate the Chicken: In a large bowl, combine the Greek yogurt with garam masala, cumin, coriander, curry powder, 1 teaspoon of turmeric, chili powder, chili flakes, and lemon zest. Lightly season the chicken thighs with salt and pepper, then add them to the marinade. Toss to coat evenly. Cover and let marinate for at least 30 minutes at room temperature or overnight in the refrigerator for deeper flavor.
- Brown the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium heat or use the sauté function of your slow cooker. Remove the chicken from the marinade, reserving the marinade for later. Brown the chicken pieces on all sides in batches, about 2–3 minutes per side, to develop a rich flavor. Set the browned chicken aside.
- Sauté Aromatics: In the same skillet or slow cooker, add additional olive oil if needed. Sauté the chopped onion, finely chopped shallot, minced garlic, and minced ginger for about 10 minutes until they become golden and fragrant. This step builds the base flavor of the korma sauce.
- Build the Sauce: Stir in the reserved marinade, tomato paste, the remaining 1 teaspoon of turmeric, and coconut milk. Bring the mixture to a gentle simmer, stirring constantly to combine all ingredients smoothly.
- Slow Cook: Return the browned chicken along with any accumulated juices to the slow cooker. Stir to coat the chicken evenly with the sauce. Cover and cook on the low setting for 6 hours or on high for 3 hours, until the chicken is tender and fully infused with the flavors of the korma.
Notes
- Marinating Time: For best results and deeper flavors, marinate the chicken overnight in the refrigerator.
- Browning the Chicken: Browning the chicken enhances the dish by adding complex, caramelized flavors. Avoid overcrowding the pan; cook in batches if necessary.
- Sautéing Aromatics: Make sure to cook the onions, shallot, garlic, and ginger until they are golden brown to build a flavorful base for the sauce.
- Slow Cooking: Using the low setting for 6 hours produces more tender chicken; however, if you are short on time, the high setting for 3 hours works well too.
- Serving Suggestions: Serve this chicken korma with basmati rice or naan bread and garnish with fresh cilantro or parsley for added freshness.
Nutrition
- Serving Size: 1 serving (approx. 250 g)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
