Description
A creamy and aromatic Indian-inspired dish made with tender chicken, fragrant spices, and a rich coconut-based sauce. This slow cooker recipe is incredibly easy to prepare and will fill your kitchen with a tantalizing scent.
Ingredients
For the Slow Cooker Chicken Korma:
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2 lbs boneless, skinless chicken thighs (or breasts for a leaner option)
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1 medium onion, finely chopped
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3 cloves garlic, minced
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1 tablespoon fresh ginger, minced
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1 tablespoon garam masala
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1 teaspoon turmeric
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1 teaspoon ground coriander
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1 teaspoon ground cumin
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1/2 teaspoon cinnamon
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1/2 teaspoon cardamom
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1/2 teaspoon ground cloves (optional)
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1/4 teaspoon cayenne pepper (optional, for a little heat)
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1 can (14 oz) coconut milk (full-fat for a richer sauce)
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1/2 cup plain yogurt (whole-milk or Greek yogurt works best)
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1/4 cup ground almonds (or almond meal)
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1/2 cup chicken broth (low-sodium)
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2 tablespoons ghee or unsalted butter
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Salt to taste
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Fresh cilantro for garnish (optional)
Instructions
Start by preparing the chicken. You can use boneless, skinless chicken thighs or breasts for this recipe, but thighs tend to stay juicier and more flavorful during slow cooking. Cut the chicken into large chunks, making it easier to serve and shred once it’s cooked.
Chop the onion and mince the garlic and ginger. These aromatics will form the base of your flavorful sauce.
In a small bowl, combine the garam masala, turmeric, coriander, cumin, cinnamon, cardamom, cloves, and cayenne pepper (if using). This spice mixture is the heart of Chicken Korma, so be sure to mix it well.
Place the chicken pieces into the slow cooker, followed by the chopped onion, garlic, and ginger. Add the spice mixture over the top of the chicken and vegetables.
Pour in the coconut milk, chicken broth, and ground almonds. The coconut milk and almonds provide the creamy base for the korma sauce, while the ground almonds help thicken it and add richness. Stir to combine everything evenly.
Add the ghee or butter to the slow cooker. This step adds a bit of extra richness and depth of flavor to the dish.
Cover the slow cooker with the lid and set it to cook on low for 6 hours or on high for 3 hours. If you have the time, the low setting will allow the flavors to develop more fully, making the chicken even more tender. The long cooking time helps the chicken soak up all the fragrant spices and turn meltingly tender.
Once the cooking time is up, the chicken should be tender and easily shredded. Remove the chicken from the slow cooker and shred it using tongs or two forks. Return the shredded chicken to the slow cooker and stir it into the sauce.
At this point, check the seasoning and add more salt or spices as needed. If you want a thicker sauce, you can continue cooking it uncovered for an additional 20-30 minutes to allow some of the liquid to evaporate.
Before serving, stir in the yogurt to give the korma its signature creamy texture. Greek yogurt works especially well because of its thickness, but regular yogurt will also work. The yogurt helps balance the richness of the coconut milk and gives the dish a tangy, velvety finish.
Serve the Slow Cooker Chicken Korma with your favorite accompaniments, such as basmati rice or naan bread. Garnish with fresh cilantro for a burst of color and flavor. If you prefer a bit of extra heat, you can add a squeeze of lime or a sprinkle of red chili flakes.
- Prep Time: 10 minutes
- Cook Time: 6 hours on low or 3 hours on high in the slow cooker
Nutrition
- Calories: 350-400 kcal
- Fat: 20-25g
- Carbohydrates: 15-20g
- Protein: 25g