Name: Slow Cooker Chicken Korma
Prep time: 20 min
Cook time: PT-491136H51M11S
Total time: 6 h 20 min
Cuisine: Americaine
Ingredients: 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

Description

Slow Cooker Chicken Korma with a creamy coconut sauce and aromatic spices. Easy, comforting, and perfect for feeding a crowd.

Ingredients

Scale

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

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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.

Notes

Fresh ingredients will always yield the best flavor results.

Nutrition

Serving Size: 1 bowl
Calories: 380 per serving
Sugar: 6g
Sodium: 520mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 32g
Cholesterol: 130mg