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Slow Cooker Chicken Korma

This slow-cooker chicken korma is an easy, cozy dinner. Tender chicken marinated in yogurt, combining traditional spices, coconut milk, and tomatoes, all slow-cooked to perfection. With simple ingredients and minimal prep, this recipe is perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 535
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup full-fat Greek yogurt 175g
  • 1 tbsp garam masala
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1/4 tsp curry powder mild or medium
  • 2 tsp turmeric divided
  • 1 tsp chili powder
  • 1 tsp chili flakes
  • 1 lemon zested
  • 2.2 lbs boneless, skinless chicken thighs halved, about 1 kg
  • salt and pepper to season
  • 1 medium yellow onion chopped
  • 1 shallot finely chopped
  • 6 cloves garlic minced
  • 2 inch fresh ginger minced
  • 1 tbsp olive oil plus more if needed
  • 4 tbsp tomato paste
  • 1 2/3 cups full-fat coconut milk 400ml

Equipment

  • Slow Cooker
  • Large bowl for marinating
  • Skillet or pan for browning
  • Cutting board and knife

Method
 

  1. In a large bowl, mix the Greek yogurt with garam masala, cumin, coriander, curry powder, 1 tsp turmeric, chili powder, chili flakes, and lemon zest. Season the chicken lightly with salt and pepper, then add it to the marinade, turning to coat. Cover and marinate for at least 30 minutes at room temperature, or overnight in the fridge.
  2. Heat 1 tbsp olive oil in a skillet over medium heat. Remove the chicken from the marinade (reserving the marinade) and brown the chicken on all sides in batches, about 2 to 3 minutes per side. Set aside.
  3. In the same skillet, add more oil if needed. Sauté the onion, shallot, garlic, and ginger for about 10 minutes, until golden and fragrant.
  4. Stir in the reserved marinade, tomato paste, remaining 1 tsp turmeric, and coconut milk. Bring the mixture to a gentle simmer, stirring to combine.
  5. Return the browned chicken and any juices to the slow cooker. Stir to coat in the sauce. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and infused with flavor.
  6. Garnish with chopped cilantro, toasted almonds, or a swirl of yogurt if desired. Serve with rice or warm naan.

Notes

Marinate the chicken overnight in the refrigerator for deeper flavors. Browning the chicken adds rich flavor to the dish. Cook onions, shallot, garlic, and ginger until golden brown to develop base flavor. Cooking on low for 6 hours results in more tender chicken. Remove the lid during last 30 minutes for thicker sauce. If needed, use cornstarch slurry to thicken sauce. Taste before serving and adjust salt, lemon juice, or spices as needed. Use full-fat yogurt to prevent curdling.
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