Description
Creamy slow cooker chicken korma brings Indian comfort to dinner tables with minimal effort. Rich, aromatic spices and tender chicken create a delightful meal you’ll savor without complicated cooking techniques.
Ingredients
Scale
Meat Protein:
- 1 ½ lbs (700g) boneless, skinless chicken thighs, cut into chunks
Spices and Seasonings:
- 2 tablespoons korma curry paste (or mild curry paste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon garam masala
- ½ teaspoon salt
Base and Additional Ingredients:
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 can (14 ounces/400 milliliters) coconut milk
- ¼ cup (60 grams) plain yogurt
- ½ cup (120 milliliters) chicken broth
- ¼ cup (30 grams) ground almonds
- 1 tablespoon tomato paste
- 1 tablespoon honey
- ¼ cup (40 grams) raisins
- 2 tablespoons heavy cream
- Fresh cilantro, chopped (for garnish)
- Sliced almonds (for garnish)
Instructions
- Gather all ingredients and finely dice the onion, mince garlic cloves, and grate fresh ginger into small pieces. Slice chicken into uniform, bite-sized chunks to ensure even cooking.
- Heat a skillet with a thin layer of oil over medium temperature. Sauté onion, garlic, and ginger until translucent and aromatic, approximately 3-4 minutes. Incorporate curry paste and ground spices, stirring continuously to prevent burning and enhance flavor profile.
- Transfer the fragrant aromatics into the slow cooker vessel. Carefully add raw chicken pieces, coconut milk, plain yogurt, chicken broth, ground almonds, tomato paste, and honey. Gently mix ingredients to distribute seasonings evenly.
- Secure the slow cooker lid and set to low temperature for 5-6 hours or high temperature for 3-4 hours. The chicken should become exceptionally tender and easily pull apart when fully cooked.
- During the final 30 minutes of cooking, fold in heavy cream and golden raisins, allowing them to integrate seamlessly into the rich sauce.
- Once cooking completes, sprinkle freshly chopped cilantro and toasted almond slivers over the korma. Plate alongside fluffy basmati rice or warm, pillowy naan bread for a complete meal experience.
Notes
- Enhance flavor by browning chicken before slow cooking to develop deeper, richer taste profiles.
- Customize spice levels by adjusting curry paste quantity, accommodating mild to fiery preference ranges.
- Replace dairy components with coconut cream and plant-based yogurt for vegan-friendly adaptation without compromising authentic korma essence.
- Prevent sauce separation by tempering yogurt with small amounts of hot liquid before adding to slow cooker, ensuring smooth, creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 12g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg