Description
Tender chicken thighs slow-cooked in a rich, creamy coconut korma sauce with Greek yogurt, garam masala, turmeric, ginger, garlic, and warming spices. This Slow Cooker Chicken Korma is an easy, comforting dinner that’s perfect with basmati rice or warm naan.
Ingredients
Scale
For the Marinade
- ¾ cup (175 g) full-fat Greek yogurt
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- ¼ teaspoon mild or medium curry powder
- 2 teaspoons turmeric, divided
- 1 teaspoon chili powder
- 1 teaspoon chili flakes
- Zest of 1 lemon
For the Chicken
- 2.2 pounds (1 kg) boneless, skinless chicken thighs, halved
- Salt and black pepper, to taste
For the Korma Base
- 1 medium yellow onion, chopped
- 1 shallot, finely chopped
- 6 garlic cloves, minced
- 2-inch piece fresh ginger, minced
- 1 tablespoon olive oil, plus more if needed
- 4 tablespoons tomato paste
- 1⅔ cups (400 ml) full-fat coconut milk
Optional Garnishes
- Fresh cilantro, chopped
- Toasted sliced almonds
- Greek yogurt
For Serving
- Basmati rice or warm naan
Instructions
- Marinate the chicken: In a large bowl, combine the Greek yogurt, garam masala, cumin, coriander, curry powder, 1 teaspoon turmeric, chili powder, chili flakes, and lemon zest. Season the chicken lightly with salt and pepper, add it to the marinade, and toss until thoroughly coated. Cover and marinate for at least 30 minutes or refrigerate overnight.
- Brown the chicken: Heat the olive oil in a skillet over medium heat, or use your slow cooker’s sauté function. Remove the chicken from the marinade, reserving the remaining marinade. Brown the chicken in batches for 2–3 minutes per side. Transfer to a plate.
- Cook the aromatics: Add a little more oil if necessary. Add the onion, shallot, garlic, and ginger. Sauté for about 10 minutes, stirring occasionally, until softened, golden, and fragrant.
- Make the korma sauce: Stir in the reserved marinade, tomato paste, and remaining 1 teaspoon turmeric. Pour in the coconut milk and stir until smooth and combined. Bring to a gentle simmer.
- Slow cook: Transfer the sauce to the slow cooker if using a separate skillet. Add the browned chicken and any juices from the plate. Stir gently to coat. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and reaches at least 165°F (74°C).
- Serve: Spoon the chicken and creamy korma sauce over basmati rice or serve with warm naan. Garnish with chopped cilantro, toasted almonds, or a swirl of Greek yogurt, if desired.
Notes
- For the richest flavor, marinate the chicken overnight in the refrigerator.
- Boneless chicken thighs work especially well because they remain tender during slow cooking.
- For a milder korma, reduce or omit the chili flakes.
- Use canned full-fat coconut milk for the creamiest sauce.
- If the sauce is thinner than you’d like, transfer some to a saucepan and simmer until reduced, then stir it back into the chicken.
- Refrigerate leftovers in an airtight container for up to 3–4 days.
- Rice, naan, garnishes, and other optional serving ingredients are not included in the estimated nutrition information below.
- Prep Time: 20 minutes
- 30 minutes marinating:
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 430 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 39 g
- Cholesterol: 155 mg