Name: Slow Cooker Chicken Korma Recipe
Prep time: 20 min
Cook time: PT-487081H33M6S
Total time: PT-487081H33M6S
Cuisine: Indian-Inspired
Ingredients: 175 g full‑fat Greek yogurt; 1 Tbsp garam masala; 1 Tbsp ground cumin; 1 Tbsp ground coriander; ¼ tsp mild or medium curry powder; 2 tsp turmeric, divided; 1 tsp chili powder; 1 tsp chili flakes; Zest of 1 lemon; 1 kg boneless, skinless chicken thighs, halved; Salt and pepper to taste; 1 medium yellow onion, chopped; 1 shallot, finely chopped; 6 garlic cloves, minced; 2-inch piece fresh ginger, minced; 1 Tbsp olive oil (plus more if needed); 4 Tbsp tomato paste; 400 ml full‑fat coconut milk

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Short Description

Tender chicken thighs cooked low and slow in a creamy, aromatic coconut-tomato sauce rich with warm spices and yogurt-based marinade—effortlessly delicious.

Why You’ll Love This Recipe

Hands-free cooking: Prep, set, and walk away—slow cooker does the work.
Deep flavor: Greek yogurt marinade plus coconut and spices infuse each bite.
Juicy chicken: Thighs remain succulent and melt-in-your-mouth tender.
Customizable heat: Adjust chili and curry powder levels to your preference.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Marinade

175 g full‑fat Greek yogurt
1 Tbsp garam masala
1 Tbsp ground cumin
1 Tbsp ground coriander
¼ tsp mild or medium curry powder
2 tsp turmeric, divided
1 tsp chili powder
1 tsp chili flakes
Zest of 1 lemon
1 kg boneless, skinless chicken thighs (halved)
Salt and pepper to season

For the Base & Sauce

1 medium yellow onion, chopped
1 shallot, finely chopped
6 garlic cloves, minced
2‑inch piece fresh ginger, minced
1 Tbsp olive oil, plus more if needed
4 Tbsp tomato paste
400 ml full‑fat coconut milk

Directions

Marinate chicken: In a large bowl, mix Greek yogurt, garam masala, cumin, coriander, curry powder, 1 tsp turmeric, chili powder, chili flakes, and lemon zest. Season chicken with salt and pepper, add to bowl, toss to coat. Cover and refrigerate for at least 30 minutes or up to overnight.
Brown the chicken: In a skillet or slow cooker on sauté mode, heat 1 Tbsp olive oil over medium heat. Remove chicken from marinade (reserve marinade) and brown in batches, about 2–3 minutes per side. Transfer browned chicken to the slow cooker.
Sauté aromatics: Add more oil if needed. Sauté onion, shallot, garlic, and ginger for about 10 minutes until golden and fragrant.
Build the sauce: Stir in reserved marinade, tomato paste, remaining 1 tsp turmeric, and coconut milk. Bring to a gentle simmer, mixing well.
Slow cook: Add browned chicken and juices to the base. Stir to coat. Cover and cook on low for 6 hours or high for 3 hours, until chicken is tender and flavorful.

Servings And Timing

Serves: 4–6 people
Prep Time: ~20 minutes (plus 30 minutes marinating)
Cook Time: 3 hours on high or 6 hours on low
Total Time: ~3½ to 6½ hours

Storage/Reheating

Refrigerator: Store cooled korma in an airtight container for up to 3 days.
Freezer: Freeze in portions for up to 3 months; thaw overnight before reheating.
Reheat: Warm gently in a saucepan over medium heat, stirring and adding a splash of water or coconut milk if needed.

Variations

Add vegetables: Stir in spinach, peas, bell peppers, or chopped carrots during the final hour of cooking.
Nutty richness: Add 2 Tbsp almond or cashew butter along with the coconut milk.
Creamier sauce: Stir in a few tablespoons of heavy cream or Greek yogurt before serving.
Protein swap: Use bone-in chicken thighs (cook slightly longer), chicken breast (cooks faster), or tofu for a vegetarian option.
Spice adjustment: Increase chili powder or flakes for heat, or omit for a milder version.

FAQs

1. Can I skip browning the chicken?

Yes—but browning adds depth of flavor. For convenience, add chicken directly to the slow cooker and increase simmer time by 30 minutes.

2. Can I marinate overnight?

Absolutely—it enhances flavor. Bring chicken to room temperature before cooking.

3. Can I use light coconut milk?

Yes—sauce will be slightly thinner but still tasty.

4. Can I use ground chicken instead?

Yes, but the texture changes. Brown ground chicken separately, then add to korma base and reduce cook time to 2–3 hours on low.

5. How do I thicken the sauce?

Remove lid for the last 30 minutes on high setting. Alternatively, stir in a slurry of cornstarch and water.

6. Is this gluten-free?

Yes—ingredients are naturally gluten-free. Always check that your garam masala and tomato paste do not contain additives.

7. What can I serve with this korma?

Try basmati rice, naan, roti, quinoa, or cauliflower rice for low-carb options.

8. Can I make it dairy-free?

Yes—omit Greek yogurt or replace with dairy-free yogurt in the marinade, and ensure dairy-free additions for creaminess.

9. My sauce tastes bland—what can help?

Add a squeeze of fresh lemon or lime juice, or finish with chopped cilantro for brightness.

10. Can I double the recipe?

Yes—use a larger slow cooker and increase cooking time by 1–2 hours on low.

Conclusion

This Slow Cooker Chicken Korma is a flavorful, stress-free way to enjoy authentic Indian-inspired cuisine at home. Tender chicken, creamy coconut sauce, and warm spices come together effortlessly. Pair it with rice or flatbread and savor the rich, comforting flavors!

Maggie