Slow Cooker Chicken Korma

The aromatic blend of spices and velvety sauce in Slow Cooker Chicken Korma creates an irresistible comfort food experience that fills your kitchen with exotic fragrances. This beloved Indian curry transforms simple ingredients into a complex flavor journey through low, slow cooking that allows the spices to bloom and the chicken to become incredibly tender. Unlike restaurant versions, this homemade Slow Cooker Chicken Korma offers a perfect balance of mild, fragrant spices without overwhelming heat, making it family-friendly while still delivering authentic taste. You’ll learn how to create this rich, creamy curry with minimal effort using your slow cooker, impressing dinner guests with restaurant-quality results.

Why You’ll Love This Recipe

This Slow Cooker Chicken Korma stands out as a weeknight dinner hero that practically cooks itself. The set-it-and-forget-it approach means you can start it in the morning and return to a complete, fragrant meal that tastes like you’ve been cooking all day. The contrast between the meltingly tender chicken pieces and the rich, velvety sauce creates a textural masterpiece that’s deeply satisfying.

The gentle heat level makes this crockpot chicken korma accessible for everyone, including children or those who prefer milder curries, while still maintaining authentic flavor complexity. Each bite delivers layers of taste—from the warming spices to the subtle sweetness of coconut milk and the richness of ground almonds that thickens the sauce naturally.

Most importantly, this recipe solves the common challenge of dry chicken in curries. The slow cooking method ensures your chicken remains succulent while thoroughly absorbing the flavors of the aromatic sauce. It’s also incredibly versatile, working well with any sides from rice to naan, making it perfect for meal planning and entertaining.

Ingredients

For this Slow Cooker Chicken Korma, you’ll need:

• 2 pounds (900g) boneless, skinless chicken thighs, cut into 1½-inch pieces
• 1 large yellow onion, finely diced (about 1½ cups)
• 4 garlic cloves, minced (about 2 tablespoons)
• 1 tablespoon fresh ginger, grated
• 2 tablespoons vegetable oil
• 3 tablespoons korma curry paste (or 2 tablespoons korma curry powder)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• ¼ teaspoon cardamom
• 1 cinnamon stick
• 3 tablespoons ground almonds (almond flour)
• 1 can (14 oz/400ml) coconut milk
• ½ cup (120ml) chicken stock
• 2 tablespoons tomato paste
• 2 tablespoons mango chutney (optional, for sweetness)
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, for garnish

Chicken thighs are preferred for their superior flavor and tendency to remain tender during long cooking. The ground almonds are crucial for thickening the sauce and providing the authentic korma texture, while coconut milk delivers the signature creaminess.

Pro Tips

Bloom Your Spices First
Never skip the initial sautéing step. Heating your curry paste or spices in oil before adding them to the slow cooker activates their essential oils, dramatically intensifying the flavor profile of your Slow Cooker Chicken Korma. This 3-minute step makes the difference between a flat curry and one with vibrant, authentic taste. Use a separate pan for this step before transferring to your slow cooker.

The Brown-Then-Slow Method
For exceptional depth of flavor, quickly brown the chicken pieces in batches before adding to the slow cooker. This creates a light caramelization that adds a beautiful dimension to the finished dish without losing tenderness. Just 1-2 minutes per side in a hot pan creates flavor compounds that transform your korma from good to outstanding.

Perfect Your Consistency
The ideal korma sauce should coat the back of a spoon with a silky, thick texture. If your sauce is too thin after cooking, mix 1 tablespoon of cornstarch with 1 tablespoon cold water and stir into the korma during the final 30 minutes of cooking. Alternatively, if the sauce is too thick, gradually add warm chicken stock until you reach the desired consistency. Remember that the sauce will thicken slightly as it cools.

Instructions

Step 1: Heat 2 tablespoons of oil in a large skillet over medium heat. Add the diced onions and sauté for 5-7 minutes until soft and translucent. Add the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 2: Add the korma paste or powder, ground cumin, coriander, turmeric, and cardamom to the pan. Stir continuously for 2-3 minutes to bloom the spices, being careful not to burn them. The mixture should become deeply aromatic and slightly darker.

Step 3: Transfer this spice mixture to your slow cooker. Add the chicken pieces, stirring to coat them evenly with the spice mixture.

Step 4: Pour in the coconut milk, chicken stock, and tomato paste. Add the cinnamon stick and ground almonds, then stir everything together until well combined. The sauce will appear thin at this stage but will thicken during cooking.

Step 5: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken should be very tender but not falling apart when done. For best results, stir once halfway through cooking if possible.

Step 6: During the final 30 minutes of cooking, stir in the mango chutney if using. This adds a subtle sweetness that balances the spices perfectly. Now’s also the time to adjust the thickness of your sauce if needed.

Step 7: Once cooking is complete, remove the cinnamon stick. Taste and adjust seasoning with salt and pepper. Allow the Slow Cooker Chicken Korma to rest uncovered for 10 minutes before serving – this helps the flavors settle and the sauce to reach its perfect consistency.

Step 8: Serve your korma hot, garnished with fresh cilantro leaves. The vibrant green provides both visual appeal and a fresh flavor contrast to the rich curry.

Variations

Vegetable Korma
Transform this into a vegetarian delight by substituting the chicken with 4 cups of mixed vegetables like cauliflower, carrots, peas, and potatoes. For added protein, include 1 cup of chickpeas or paneer cheese cubes. Reduce the cooking time to 2-3 hours on LOW to prevent vegetables from becoming mushy. This variation creates a colorful, nutritious alternative that’s perfect for meatless Mondays.

Coconut-Free Korma
For those with coconut allergies or preferences, replace the coconut milk with 1 cup of heavy cream or Greek yogurt. If using yogurt, add it during the final 30 minutes of cooking to prevent curdling. This creates a slightly tangier Slow Cooker Chicken Korma that’s closer to some traditional North Indian versions.

Spicy Korma
While korma is traditionally mild, heat-lovers can create a spicier version by adding 1-2 finely chopped green chilies or 1/2 teaspoon of red chili flakes at the beginning of cooking. Alternatively, serve with a side of homemade chili oil for guests to add according to their heat preference. This maintains the classic korma flavor profile while providing a pleasant kick.

Storage and Serving

Slow Cooker Chicken Korma actually improves with time as the flavors continue to develop, making it perfect for meal prep. Store leftovers in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 3 months. Thaw overnight in the refrigerator before gently reheating on the stovetop with a splash of water or stock to restore the sauce consistency.

Serve your korma with fragrant basmati rice that’s been cooked with a few cardamom pods or a cinnamon stick for a complementary flavor profile. For an authentic experience, offer warm naan bread on the side for scooping up the delicious sauce.

For a complete Indian feast, pair your Slow Cooker Chicken Korma with simple side dishes like cucumber raita, which provides a cooling contrast to the warm spices, or a quick kachumber salad of chopped cucumber, tomato, and onion dressed with lemon juice. These fresh accompaniments balance the richness of the korma perfectly.

FAQs

Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but reduce the cooking time to 5-6 hours on LOW or 2-3 hours on HIGH to prevent them from becoming dry. Thighs are recommended for their superior flavor and moisture retention in slow cooking.

Is korma curry paste necessary or can I use powder?
While paste provides the most authentic flavor, powder works well too. Use 2 tablespoons of korma powder plus 1 tablespoon of tomato paste to replicate the consistency and depth of flavor from korma paste.

Why is my sauce too thin?
This typically happens if there was excess moisture in the chicken or if the slow cooker lid was removed frequently. Fix it by stirring in 1-2 additional tablespoons of ground almonds, or use the cornstarch slurry method mentioned in the Pro Tips section.

Can I make this dairy-free?
Absolutely! The recipe as written is already dairy-free, using coconut milk instead of the cream or yogurt found in some traditional korma recipes.

How can I prep this in advance?
You can prepare all ingredients up through Step 2 the night before. Store the spice and onion mixture separately from the cut chicken in the refrigerator, then combine everything in your slow cooker in the morning for a convenient start to your day.

Conclusion

This Slow Cooker Chicken Korma is comfort food at its finest — a creamy, aromatic hug in a bowl that brings exotic flavors into your kitchen with minimal effort. It’s the kind of dish that transforms ordinary weeknight dinners into special occasions and makes meal prep a delight rather than a chore. The slow cooking method ensures perfect results every time, creating tender chicken enveloped in a sauce so delicious you’ll want to savor every last drop. Whether you’re new to Indian cuisine or a seasoned curry enthusiast, this simplified approach to a classic dish delivers authentic flavor without the traditional fuss, proving that sometimes the most delicious meals are the ones that cook themselves.

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