Description
This Slow Cooker Chicken Korma recipe offers a rich, creamy, and aromatic Indian-inspired dish featuring tender chicken thighs marinated in a blend of yogurt and spices, then slow-cooked with a flavorful base of sautéed aromatics, tomato paste, and coconut milk. Perfect for a comforting meal served with basmati rice or naan.
Ingredients
Units
Scale
For the Marinade
- 175 g full-fat Greek yogurt
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1/4 teaspoon mild or medium curry powder
- 2 teaspoons 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 tablespoons 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 teaspoon turmeric, chili powder, chili flakes, and lemon zest. Season the chicken thighs lightly with salt and pepper, then add them to the marinade, turning to coat well. Cover and let marinate for at least 30 minutes at room temperature or overnight in the refrigerator for deeper flavor penetration.
- Brown the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium heat, or use the sauté function if your slow cooker has one. Remove the chicken from the marinade, reserving the marinade for later. Brown the chicken in batches, cooking each side for about 2–3 minutes until golden brown. Set browned chicken aside.
- Sauté Aromatics: In the same skillet or slow cooker pot, add more olive oil if needed. Sauté the chopped onion, shallot, minced garlic, and minced ginger for approximately 10 minutes, stirring occasionally, until they are golden and fragrant, which helps to develop a deep base flavor for the korma.
- Build the Sauce: Add the reserved marinade, tomato paste, remaining 1 teaspoon turmeric, and coconut milk to the sautéed aromatics. Stir well to combine and bring the mixture to a gentle simmer, allowing the flavors to meld together.
- Slow Cook: Return the browned chicken pieces and any accumulated juices to the slow cooker. Stir to ensure the chicken is thoroughly coated with the sauce. Cover and cook on low for 6 hours or on high for 3 hours until the chicken is tender and infused with the rich korma flavors.
- Serve: Garnish the finished dish with chopped coriander, toasted almonds, or a swirl of yogurt if desired. Serve hot with basmati rice and/or warm naan bread for a complete meal.
Notes
- Marinating Time: For the best flavor, marinate the chicken overnight in the refrigerator.
- Browning the Chicken: Browning in batches prevents overcrowding, which ensures a flavorful crust and richer taste.
- Sautéing Aromatics: Properly cooking the onion, shallot, garlic, and ginger is critical to developing the complex flavor base of the korma.
- Slow Cooking: Low and slow cooking yields more tender chicken; however, the high setting is useful if you’re short on time.
- Serving Suggestions: Pair with basmati rice, naan bread, and garnish with fresh coriander or parsley to brighten the dish.
Nutrition
- Serving Size: 1 serving (approximately 250g)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 20 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg
